In honor of Cinco de Mayo, we thought we would post this recipe for what we consider the Best Enchiladas ever! There are so many types of enchiladas (which are all really good); however, with all the different combinations of meat, sauces, and spices, we love this mild, creamy blend of chicken and cheese with a hint of lime and honey. (Anything with real cream is good-right?) If you love enchiladas, you’ll want to try this version. If enchiladas aren’t your favorite, try these and you might just change your mind.
Honey Lime Enchiladas
Note: Prepare the Chicken the day before you want to serve.
2-3 Large Chicken Breasts, cooked and shredded
6 Tablespoons Honey
5 Tablespoons Lime Juice (1-2 fresh limes)
1 Tablespoon Chili Powder
1/2 Teaspoon minced Garlic
1 Pound Monterey Jack Cheese, shredded
10-12 Flour Tortillas
1 (16 oz) Green Enchilada Sauce
1 C Heavy Cream
Cook your chicken, shred and place in a gallon Ziploc Bag. Mix together honey, lime juice, chili powder, and garlic. Pour the mixture over the chicken and mix it around until the chicken is coated. Refrigerate overnight.
Lightly coat a 13×9 dish with cooking spray. Pour 1/2 Cup of the Green Enchilada Sauce over the bottom of a 13×9 pan. Fill tortillas with a line of chicken down the middle, top with cheese, and fold sides in. Place seam side down in the pan. Mix the remaining Enchilada Sauce with 1 Cup Heavy Cream. Pour over the top of enchiladas and sprinkle with cheese. Bake uncovered at 350 for 30 minutes……Yum!
We recommend serving alongside Mexican Rice with Cotija Cheese. This might just turn out to be your family favorite!
Additional Note: To avoid having to wait an entire day when you are really craving these yummy enchiladas, cook up enough meat for several batches, add your marinade and freeze in ziplock bags. That way when the craving strikes, you can have your enchiladas and eat them too!