Honey Lime Chicken {or Pork} Enchiladas

• 份量: 8 servings
• 活動時間: 1 hour
• 總時間: 1 hour 30 minutes

食材

6 tablespoons honey

5 to 6 tablespoons lime juice (2 to 3 large limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon coarse (kosher salt)

1/8 to 1/4 teaspoon black pepper (I use coarsely ground)

2 pounds chicken (cooked and shredded - about 4 cups total (see note)

8 to 10 (6 to 8-inch) flour or corn tortillas

4 cups about 1 pound shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack)

16 ounces green enchilada sauce (see note)

1 cup heavy cream (sour cream, or half-and-half)

Additional Toppings (optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro)

步驟

In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.

Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.

Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).

Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

筆記

Hannah Used scant 1 tsp chili powder

Bonnie’s notes: only used 2 Tablespoons honey, 1/2 teaspoon salt, but full amount of chili powder per the recipe, only 5 Tablespoons lime juice. You can add some corn, black or pinto beans, sautéed onions, and green pepper with the meat in each tortilla before rolling it up. You can also use 10-12 corn tortillas, tearing them in pieces and making 2 layers with meat, and other. Can use a 10 oz mild green or red enchilada sauce (because it’s hard to find 16 oz cans). You can also use 2 cans Costco chicken and dairy free cream. Bake uncovered.

Mel’s notes:

Chicken: a rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).

Sauce: here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese.

Freezable Meal: freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

營養

• 卡路里: 597 kcal
• 總脂肪: 38 g
• 飽和脂肪: 20 g
• 膽固醇: 132 mg
• 鈉: 1140 mg
• 總碳水化合物: 36 g
• 膳食纖維: 2 g
• 總糖: 19 g
• 蛋白質: 28 g