Wednesday, February 27, 2013

Honey Lime Chicken Enchiladas

You asked for it, here it is.  The original that I found was good but a little too sweet and too soggy, too much sauce and not enough baking time and never enough cheese!  We tweaked it a touch and the result is something delicious and easy enough that a 3 year old can do it!

Honey Lime Chicken Enchiladas

recipe adapted from Boy Cheese Sandwich 

2-3 chicken breasts
Chicken broth ( a few cups) 
1/2 onion, cut into wedges or slices
salt and pepper

1/3 c liquid honey
zest and juice of 1 large lime, approx 5-6 tbsp juice (if you need more do another half lime)
1 tbsp chili powder

250g monterey Jack cheese, shredded (approx 1/2 lb)
medium flour tortillas (or corn if you prefer)
2 cans green enchilada sauce (I get mine at Sobeys)
2/3 c-3/4c half and half or use 1/3 c milk and 1/3 c whipping cream (it is a taste and sauciness thing)
cilantro, chopped for garnish

In a medium soup pot, put chicken breasts and cover with broth and some water.  Add onions and a bit of salt and pepper.  Bring to a boil and then reduce and simmer until cooked through.  Remove it from the liquid and allow to cool slightly, unless you want to burn your ever-lovin' hands off.  Shred them with 2 forks and set aside.  


Mix the honey, lime and chili powder and pour over the shredded chicken.  Let it sit for a while and get all happy and delicious, at least 30 min but you can do this step earlier in the day and leave it in the fridge.  
Shred your cheese and set aside.  Mix your green enchilada sauce with the half and half and pour about 2/3 c or so in the bottom of a 9x13 glass dish.  Take a tortilla and spoon a bit of chicken mixture down the center.  Sprinkle with cheese and roll up placing it in the glass dish seam side down.  Repeat until your dish is full.  2 chicken breasts filled this pan as you see almost exactly, there was less than a spoonful left over.  Pour the remaining sauce over the entire dish and then sprinkle with the rest of the cheese.  I used about 1/3-1/2 of the cheese inside and the rest on top.  


 Bake at 350 for about 25-30 min and then turn on the broiler and give it a few minutes under there to crisp it up a bit and make it golden.  Mine got maybe a minute too long but it was so yummy!  Sprinkle with chopped cilantro and serve with spanish rice and some corn and salad.  My kids gobbled it up, it has a super mild spice to it but I would not call it spicy.  Even my 5 year old picky son ate it up once he tasted it (he didn't even want to try it at first!).  Give these a try, they are yummy and super simple to make.  They take no time (especially if you do the chicken earlier in the day) and they will please a crowd!  

Go forth and cook, my pretties!

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