I hope Afton doesn't mind me posting this recipe - her friend and neighbor brought this over after Logan was born and it was an instant favorite, so she got the recipe. It's easy and tastes the best. This is my favorite recipe at this time!
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
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