Makes 8 enchiladas
Oven at 350°
1/3 c. honey 1/4 c. lime juice 1 Tbsp. chili powder 1/2 tsp. garlic powder 1 lb. chicken, cooked and shredded (I just boiled two large chicken breasts and then shredded it) 8 to 10 medium flour tortillas 1 lb. Monterey jack cheese, shredded 2 (10 oz.) cans green enchilada sauce 1/3 c. milk
Mix the honey, lime juice, chili powder, and garlic together and toss with the shredded chicken. Let it marinate for at least 30 minutes (I did 3 hours). As long as you give it time to marry together it will be great. (Want to know a tip? Before measuring the honey, spray the measuring cup with cooking spray. It will come out MUCH easier.)
Spray a 9x13 baking dish with cooking spray. Pour enough enchilada sauce on the bottom of each dish to create a thin layer on the bottom. Fill the flour tortillas with the chicken mixture and some of the cheese, saving about 1 cup of the cheese to sprinkle on top of the enchiladas. Roll the filled enchiladas and lay in the sauce and pan.
Mix the remaining enchilada sauce with the milk and with the leftover marinade. Pour the sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350° for 30 minutes or until brown and crispy on top.
Serve with lettuce, rice, and black beans.
Ali Bytheway made this for us right after we had our first baby and we fell in love at first bite. It is one of our family favorites and it is a fairly healthy enchilada!
Oven at 350°
1/3 c. honey 1/4 c. lime juice 1 Tbsp. chili powder 1/2 tsp. garlic powder 1 lb. chicken, cooked and shredded (I just boiled two large chicken breasts and then shredded it) 8 to 10 medium flour tortillas 1 lb. Monterey jack cheese, shredded 2 (10 oz.) cans green enchilada sauce 1/3 c. milk
Mix the honey, lime juice, chili powder, and garlic together and toss with the shredded chicken. Let it marinate for at least 30 minutes (I did 3 hours). As long as you give it time to marry together it will be great. (Want to know a tip? Before measuring the honey, spray the measuring cup with cooking spray. It will come out MUCH easier.)
Spray a 9x13 baking dish with cooking spray. Pour enough enchilada sauce on the bottom of each dish to create a thin layer on the bottom. Fill the flour tortillas with the chicken mixture and some of the cheese, saving about 1 cup of the cheese to sprinkle on top of the enchiladas. Roll the filled enchiladas and lay in the sauce and pan.
Mix the remaining enchilada sauce with the milk and with the leftover marinade. Pour the sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350° for 30 minutes or until brown and crispy on top.
Serve with lettuce, rice, and black beans.
Ali Bytheway made this for us right after we had our first baby and we fell in love at first bite. It is one of our family favorites and it is a fairly healthy enchilada!
No comments:
Post a Comment