Wednesday, March 24, 2010
Sandra Lee Wanna-Be
When I got married, I knew how to cook one thing: Chicken Enchiladas; unfortunately, we were SO poor that I only made them about twice a year. Early in my marriage, I set a goal that I would become a GREAT cook - I'm still not great, but I do have a good recipe or two up my sleeve and I LOVE trying new recipes. When my four muskateers were little, it was harder to be a creative cook but I still tried new recipes. This year I set a goal to make one new thing a week and if it ends up being something good, I'm going to post the recipe on my blog.
As I mentioned, I began my life as a cook learning to make Chicken Enchiladas - it was a basic recipe using sour cream, chilies, cream of chicken soup and chicken. I recently made "Honey-Lime Chicken Enchiladas" and they were so good that I'll probably never go back to my old hum-drum recipe. They got raves from the whole family and have become an instant favorite. So this week, my recipe to share is Honey-Lime Chicken Enchiladas. Enjoy!
Honey-Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.