Rachel's Recipes

Honey Lime Enchiladas with Green Cream Sauce

Posted on: April 15, 2011

When I first proposed these for dinner, Eric wasn’t quite sold. Luckily I made them anyway since I prefer enchiladas with green or sour cream sauce and this recipe has a mix of both. In the end Eric decided that I made really good enchiladas. This is probably one of my favorite enchilada recipes. If you cook the chicken the night before, which I did by cooking chicken legs in the crockpot the day before and shredding the meat and making the marinade that night, it comes together in a snap.

6 Tablespoons honey
2 limes, juiced
1 Tablespoon chili powder (I used a little bit less since we’re wimps)
1/2 Tablespoon cumin
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas, depending on the size
2 cups Monterrey jack cheese, shredded
1 cup pepper jack cheese, shredded (depending on how cheesy you want them. You could use Monterrey jack if you don’t have a cheese drawer like we do)
16 ounce jar of tomatillo/green salsa
1 cup sour cream

Preheat oven to 350 degrees.

Whisk together the honey, lime juice and seasonings. Add the chicken and marinate for at least 1/2 an hour (I did mine overnight).

Coat the bottom of a 9×13 pan with about 1/2 cup of the salsa. Fill tortillas with chicken and Monterrey jack cheese, roll up and place seam side down in the pan.

In a bowl, combine the remaining salsa with the sour cream. Top the enchiladas with the sauce and sprinkle with the pepper jack cheese.

Bake 30 minutes, until cheese is melted and sauce is bubbling.

You could also freeze them; bake from frozen covered for an hour and then for an additional 30 minutes.

Source: Adapted from Cassie Craves

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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