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Saturday, April 9, 2016

Honey-lime Enchiladas

Ingredients

  • Servings: 10
  • 1/3 cup honey
  • 1 tablespoon chili powder
  • 1/3 cup lime juice
  • 2 cloves garlic, minced
  • 1 pound shredded, cooked chicken
  • 2 cups green enchilada sauce, divided
  • 6 cups shredded monterey jack cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 cup fat free half-and-half

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. add the shredded cooked chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. remove the shredded chicken from the marinade, and shake off excess. save the used marinade.
  • preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
  • combine marinated shredded chicken with 5 cups of shredded cheddar cheese in a bowl. mix lightly. spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. roll tortillas and place seam-side down in the prepared baking dish.
  • in a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. pour sauce over enchiladas and sprinkle top with 1 cup of shredded cheddar cheese.
  • bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

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