Honey Lime Enchiladas

Looking back through my bookmarks, I had bookmarked this recipe 4 times on 4 different websites. All of the reviews they were getting were out of this world good, so we were pretty excited to try them out. They lived up to their expectations and them some. You guys HAVE to try these. They are so delicious! The flavor combinations all complement each other perfectly. I really don't know what else to say but dang, these were good, and not only that but super simple. Your family and guests will be so impressed! I believe this recipe, from what I can tell, originated from Brittany at Sister's Cafe and many others have adapted to make it their own. 

Honey Lime Enchiladas
recipe from a combination of Sister's Cafe and Peach Tree Cooking via Phemomenon


1/3 c. honey
1/4 c. lime juice (approx. 2 limes)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder 
1 pound chicken, cooked and shredded (2 large chicken breasts approx.) I used rotisserie chicken from the deli, delicious.
12 corn or flour tortillas (I only ended up using 8, because I stuffed mine larger. I used flour, but I think I'll try corn next, why not?!)
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce (Use more sauce if desired! I used La Victoria and it was fantastic)
1/2 cup heavy cream *optional, but it does add a little somethin'. I used milk because I didn't have cream. *gasp!

In a small bowl, place the honey, lime juice, chili powder and garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate up to 1 hour, in the refrigerator. 


To prepare corn tortillas, warm them in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream, if desired. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. 


Add a large spoonful (about 2 tablespoons for 12 enchiladas, more if going for a more stuffed enchilada) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish. 


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. 

Peach Tree served her's with black beans and rice, and here's how she did it!

Cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!