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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Wednesday, November 11, 2009

Honey Lime Enchiladas

We are BIG fans of enchiladas at our house and I was really excited to try this one out. Jake loved it a lot and it has been linked on so many blog lists that it is almost a sure fire hit wherever you take it! Not too hard with basic ingredients, but takes a bit longer to make because of the needed time for marinating. The picture and recipe are from the wonderful blog: http://sisterscafe.blogspot.com/. Enjoy!

From The Sister's Cafe

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

*NOTE: I used a mixture of monterey jack and cheeder cheese, and 2 full cans of the enchilada sauce (one on top, one on bottom). It was great! Also, when marinating make sure that the air cannot get to your chicken or it will dry out. I put mine in a ziploc bag and sucked the air out of it - chicken was nice and moist!

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