Tuesday, April 21, 2015

Honey Lime Enchiladas

I have a hand full of recipes I'm constantly being asked for and this is one of them.  They also freeze great.  I also won an Enchilada competition with this recipe.

I had a friend just have a baby so I made a giant batch of these babies and somehow made three pans!

Honey Lime Enchiladas

   For the chicken marinade:
    7 Tbsp. honey
     Juice from two large limes
    1 Tbsp. chili powder
    1/2 tsp. garlic powder

Mix all together in a bowl and set aside.

For the enchiladas:
   4 chicken breasts, boiled and shredded
 small  package of tortillas 
   caramelized onions (1/2 a sweet onion chopped fine and cooked with a Tbsp. of balsamic vinegar on low for 1/2 an hour.)
   24 oz. monterey jack cheese shredded
    20 ounces green enchilada sauce
   1 cup heavy cream
    can of black beans drained and washed.

    Mix the shredded chicken and the marinade together and sit int he fridge for about a 1/2 an hour.  Preheat your oven to 350.    Reserve the extra marinade.  Mix the chicken, beans, and onions together in a bowl.  Spoon the filling mixture into the middle of a tortilla and add a dollop of cheese.  Roll up and place in a 8 x 13 pan with a tiny bit of the green enchilada sauce spread on the bottom.  Fill your pan with the rolled and filled tortillas.  Mix the cream, left over marinade, and the rest of the enchilada sauce and pour over the enchiladas.  Top with the rest of the shredded cheese.  Bake for 30 minutes.  

 Enjoy!  To freeze, bake like normal and then let cool completely.  Wrap with foil twice and freeze.  

black beans
caramelized onions
marinated chicken