Just finished watching the Utes get beat by Utah State.
Oh well. Maybe drowning myself in Honey Lime Enchiladas will help.
Me neither. But it couldn’t hurt.
If you are looking for a twist on the same old enchilada recipe for Sunday dinner, give these a try.
They won’t disappoint.
PS-I would double this recipe if I were you. If you don’t, you’ll wish you would have.
Mel’s Kitchen Cafe
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup creamMix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 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 half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe.
-**I made my own green enchilada sauce here’s a link to the recipe.