HONEY-LIME CHICKEN ENCHILADAS
This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.
Provided by Jen
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place shredded chicken in a bowl.
- Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
- Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
- Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g
HONEY-LIME ENCHILADAS
My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.
Provided by user
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
- Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
- In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
- Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g
CHICKEN CILANTRO ENCHILADAS
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Provided by berriesncreamangel
Categories Chicken
Time 45m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.
Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8
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