Wednesday, October 19, 2011

Honey Lime Enchiladas

 Now that the cooler weather is officially here my oven is on constantly.

I am loving trying all sorts of new things--especially ones I have been drooling over all summer.

This was one of those.  My husband L.O.V.E.S enchiladas.

In my family, birthday tradition says that the birthday person gets to have his/her favorite meal (within reason of course).  My hubby's first birthday that we celebrated together he requested enchiladas.  So I made some the way my mom always made them, which by the way are very delicious.

He was smitten and talked about them constantly--sweet guy!  He has then requested them every year now for 11 years.  Now he says it's time to change.

One bite of these lovely ladies and he says they are now number one.  I guess I know what I am making him this year :).

Honey Lime Enchiladas

1 small sweet onion, peeled & diced 
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced
salt & pepper (to taste)
6 Tbsp. honey
5 Tbsp. lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce 
1/2 c. heavy cream

1.  Saute onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed--you don't want to dry out the chicken. 

2.  Remove chicken from crock pot and shred. Drain out juice, leaving a 1/4 c. in crockpot.  Add honey and lime to the juice--mixing until honey is completely dissolved. Add chicken to honey mixture, put lid on, and let marinate 30-40 minutes on low.  

3. While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of green enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.  Enjoy!

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