Lisa Lantings Cilantro Lime Enchiladas Recipes

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.

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.

Steps:

• Chicken: Preheat the oven to 425 degrees. Pound the chicken breasts with a meat mallet and place on a cold baking stone. Rub olive oil onto the chicken breasts and then sprinkle with hot pepper spice and Lawry's seasoning salt. Bake 15 minutes & then chop/shred into tiny pieces. Reduce oven heat to 350 degrees. Enchilada mixture: Warm the cream cheese in the microwave about 20 seconds. In a large bowl, combine the cream cheese with the following: chicken, 4 cups shredded cheese, salsa, juice from ½ lime, lots of cilantro, and hot pepper spice. Mix well. (For vegetarians, substitute black beans for chicken.) Reserve 2 cups of shredded cheese for the topping. Lightly spray 9x12 baking pan with cooking oil. Assembly: Scoop about 1 cup of the mixture onto each tortilla and roll it up with the open side is facing up or slightly to the side. Spread a little cream cheese on the inside edge of the tortilla as glue. After all enchiladas are in the pan, squeeze the remaining ½ lime and drizzle enchilada sauce lengthwise over the top. I usually use about ½ of the jar of sauce. Careful, this stuff is pretty salty. Bake at 350 degrees for 40 minutes. At 40 minutes, sprinkle the remaining 2 cups of shredded cheese on top and then top with some chopped cilantro and/or parsley flakes for color. Then stick it back in the oven for a few minutes to melt. Cool for 10 minutes before serving.