Honey-Lime Enchiladas

 

YUM YUM YUMMMMM
These enchiladas can be made two ways: Vegetarian or Non-Vegetarian and we’ll go over both.

What you need:

Non-Veg:

  • 3 boneless, skinless Chicken Breasts (fully cooked and shredded)
  • 1/2 tsp Garlic Powder
  • 5 tbs Cilantro
  • 1/4 cup lime juice

Veggie:

  • 16 oz of Cream Cheese (I used onion chive flavor – good decision)
  • 1/2 tsp garlic powder
  • 2 tbs Cilantro
  • 1/8 cup lime juice

Both:

  • 12 corn tortillas
  • 1/3 cup of honey
  • 3 cups cheddar cheese (shredded)
  • 2 – 14 oz cans (I found one 28 oz can) green enchilada sauce
  • 3/4 cup heavy cream
  • PAM

Non-Vegetarian Instructions:

  1. Preheat oven to 350 degrees
  2. Spray PAM on a 9 x 13 in pan
  3. Add honey, lime juice, garlic powder, and 3 Tbs of the cilantro to a mixing bowl and whisk together. Add the chicken and coat it well. Put all that in the fridge and let it marinate for an hour or so while you do other stuff.
  4. Lightly spray a non-stick pan with PAM, and let it reach low heat. For each tortilla:
  • Place each tortilla in the pan and cook for about 20 seconds, then flip it and cook it about 20 more seconds. The tortilla should be all floppy and not hard.
  • Place tortilla on plate, separate each tortilla with a paper towel.
  • respray pan between every tortilla
  1. I know this says number one again I can’t figure out how to format it. 😦
  2. Combine green sauce, and whipping cream in a separate bowl.
  3. Take each tortilla, fill it with 2  tbs or so of chicken, and add some cheese. Fold the two sides over like you’re wrapping a present.
  4. Place each enchilada fold-side down in a 9 x 13 pan.
  5. Pour green sauce mixture over the whole pan, and top with remaining cheese and cilantro.
  6. Bake at 350 degrees for 30 – 35 min.

Vegetarian Instructions:

  1. Preheat oven to 350 degrees
  2. Spray PAM on a 9 x 13 in pan
  3. Add honey, lime juice, garlic powder, and 3 Tbs of the cilantro to a mixing bowl and whisk together.
  4. Lightly spray a non-stick pan with PAM, and let it reach low heat. For each tortilla:
  • Place each tortilla in the pan and cook for about 20 seconds, then flip it and cook it about 20 more seconds. The tortilla should be all floppy and not hard.
  • Place tortilla on plate, separate each tortilla with a paper towel.
  • respray pan between every tortilla
  1. Combine green sauce, and whipping cream in a separate bowl.
  2. Take each tortilla, fill it with 2  tbs or so of cream cheese (just spoon it out), and add some cheddar cheese. Fold the two sides over like you’re wrapping a present.
  3. Place each enchilada fold-side down in a 9 x 13 pan.
  4. Pour honey mixture over enchiladas, then pour green sauce mixture over the whole pan, and top with remaining cheese and cilantro.
  5. Bake at 350 degrees for 30 – 35 min.

 

NOM NOM NOM NOM

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s