Sunday, July 8, 2012

Creamy Honey Lime Enchiladas

Love. Love. Love. Enchiladas!

Everyone staying cool this summer? Unless you like it hot. I have a friend who loves the heat. She makes me smile because every time it is warm she rejoices. 

These enchiladas can be Hot too. Or mild. Your choice. But I like them a bit on the spicy side. My kids surprisingly too, like some spice. Either way, you will rejoice too!

4 large chicken breasts, cooked and shredded
1 cup rice cooked. I like using brown rice.
1/3 cup sour cream
1 small-medium onion, chopped

1 Tb chili powder
1 tsp garlic powder
2-3 tsp ground cumin
1/2 tsp red pepper flakes (optional, if you like it spicy)
2 tsp paprika
1 tsp onion powder (or use 1 Tb if you don't use fresh onion)

2 limes. zest from 1 lime & juice from both. 
2 Tb honey
1/2 bunch fresh cilantro, chopped

Corn tortillas (don't use flour, the corn absorb the enchilada sauce and taste so much better for enchiladas).
Shredded Monterey Jack cheese
Enchilada sauce, your choice. Although some are better than others. I use All Natural enchilada sauce with no MSG. Use 1 large can or 2 smaller cans. 

Garnishes of your choice: Lettuce, Sour Cream, Guacamole, Salsa etc.

In large skillet, add chicken, rice, chopped onion and spices. Cook until well combined about 5 minutes on medium to medium-high heat. Add a little bit of water if the bottom of the pan gets too dry. *The water will evaporate-about 1/4 cup water.

Once onion is translucent and somewhat browned, add sour cream, lime zest and juice, honey and fresh cilantro. Stir well to combine and turn off heat. 

Meanwhile, in microwave, warm corn tortillas. You need to warm them before you roll them or they will break. Between 2 paper towels, place about 10-12 tortillas and cook for about 2 minutes. Sometimes the top tortilla will be too hard or stiff to use. 

In large 9x13 glass pan, roll chicken mixture up in tortilla with some shredded cheese. I like the spicy monterey jack. 

Continue until you fill the pan or the chicken mixture is gone. *Sometimes if I have extra chicken mixture left over, I either save it for another day or evenly spread it on top of the enchiladas, burritos, whatever. 

Spread enchilada sauce evenly over corn tortillas. *The faster you work with corn tortillas while they are warm, the better and less chance they have of cracking. But if they do crack, don't worry, it will still taste good and the enchilada sauce will absorb in the tortillas, so you won't even know!

Sprinkle with cheese and put in preheated oven @ 375 degrees.

Cook for about 15-20 minutes or until light brown and bubbly. Remove and Enjoy!  MMmmm Delicious! Also makes for great leftovers! 

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