happy cinco de mayo …

May 5, 2011

Happy Cinco de Mayo friends!
I have a great enchilada recipe to share if you are still looking for something festive to feed your family tonight.
I love these enchiladas!  The honey lime chicken really makes this dish!  They are definitely my new “go-to” enchilada recipe.  Give it a try tonight!
Honey Lime Enchiladas Recipe
(adapted from mels kitchen cafe)
6 tablespoons honey
5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 cooked flour tortillas (I prefer the un-cooked kind)
1/2 pound monterey jack cheese, shredded
1/2 pound mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup salsa verde
1 cup heavy cream
fresh cilantro, chopped
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.
Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.
Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.
* can also top with chopped olives, and you can also add black beans to the inside of the tortilla with the chicken mixture.

5 thoughts on “happy cinco de mayo …

  1. Ally

    I love the recipe by the way, It's my husbands favorite! I'm wondering if you have ever frozen them to cook later? Do you think you would cook them at the same temperature and time frozen as you would if it was freshly made? Would you alter the recipe at all? I'm just wondering your thoughts.

  2. .caroline armelle.

    hi ally!

    i have frozen them. I cook them at the same temperature, but just for longer, until heated through. sometimes i wait to do the sauce on the top and just freeze the enchiladas. i think i would use the same recipe.
    good luck!


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