These is one of Stuart's favorite meals to eat during the week (me too!). There's usually a lot of moaning and not much talking while we eat these. We get 4 meals out of it (2 each), and we LOVE having the leftovers! You could change this recipe a bunch...I've added red onion and cilantro to mine. I bet spinach would be tasty in it as well.
Honey Lime Enchiladas
3 chicken breasts
Medium red onion
1 Tbsp. olive oil
6 Tbsp. honey
5 Tbsp. fresh lime juice (3-4 limes)
1 tsp. chili powder
1/2 tsp. cayenne
Dash of hot sauce
1 tsp. minced garlic
8 oz. Monterey Jack cheese, shredded
16 oz. can of green enchilada sauce
1 cup of heavy cream
1 bunch of cilantro, washed and chopped
Rub the olive oil, salt, and pepper on both sides of the chicken breasts. Bake at 350 degrees for 35-40 minutes. Set aside to cool.
|I bought split chicken breasts which work too. |
It just takes a little longer to cut around the bones when they are cooked.
Roughly chop the red onion. In a skillet, heat up the olive oil on Medium Low. Add the onion. Saute until caramelized. Set aside to cool.
Whisk honey, lime juice, chili powder, cayenne, hot sauce and garlic together in a large bowl.
When chicken has cooled, slice or rough dice the chicken (I do a rough dice). Add the chicken to the honey lime mixture. Let it sit for at least 30 minutes. If it's too spicy, add more honey. Or add another dash of hot sauce if it needs more heat.
Spray a 9x13 and an 8x8 pan with cooking spray. Pour half of the enchilada sauce onto the bottom of both pans.
Make an assemble line of the tortillas, chicken mixture, chopped cilantro, red onion, and cheese. Layer the chicken, onions, cilantro, and cheese into each tortillas. Roll and place seam-side down into the pans. The enchiladas should fit snugly next to each other.
Once all the tortillas have been stuffed, you should have some of the honey lime marinade left over. Add the rest of the enchilada sauce to it as well the cup of heavy cream. Mix together.
Pour the enchilada cream sauce on top of the enchiladas. Add any remaining cheese to the top.
Bake at 350 degrees for about 20-30 minutes until bubbling. I serve with black beans and cilantro rice.
Adapted from this.