While I am at it I might as well post March's freezer meal since I put those together yesterday. I made Honey Lime Chicken Enchiladas and I have posted these before but they are SO delicious they deserve another posting and not just a reference to the printable recipe. Even if the combination might sound a little funny to you, go make them anyway; I doubt you will regret it.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Honey Lime Chicken Enchiladas
from My Kitchen Cafe
Print Recipe
6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. 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 for 30 minutes until brown and crispy on top.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
No comments:
Post a Comment