taken from Christina at I Heart Cooking
2/3 cup honey
1/2 cup lime juice (be generous)
1 tsp chili powder (to taste depending on how much kick you want)
1/2 t. cumin
1 clove garlic, crushed
1 lb. chicken, cooked and shredded (2-3 large breasts)
1 can black beans, drained and rinsed.
1 can corn, drained and rinsed.
4-6 flour tortillas
monterey jack cheese, shredded
16 oz. green enchilada sauce
Mix together honey, lime juice, chili powder, garlic, and cumin together and toss with chicken. Let it marinade for a few minutes before adding corn and beans. Mix well. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan. Fill tortillas with chicken and cheese and put in pan. Pour remaining enchilada sauce over tortillas and sprinkle with cheese. Bake at 350 for 30 minutes until brown/crispy on top.
NOTE: These were delicious. I used whole wheat, high fiber tortillas and only added cheese on top and not inside the enchiladas to cut down on calories. I am not a huge fan of the chili powder flavor so next time I will only add maybe 1 tsp.
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1 comment:
TRIED THIS TONIGHT!!! It was AMAZINGLY delicious.
We have an enchilada recipe from Jordan's mom that we have made for YEARS, which has completely lost its appeal now that we've had these.
We tweaked a few things though, which we thought turned out nicely.
First off, Amanda, you are strong, and we are weak: we didn't scrimp on the cheese. It's too delicious.
Second, instead of bottled lime juice, we juiced two fresh limes and grated a little bit of the peel in as well (we like lime!)
Third, we agree with the chili powder comment; we only used 1/2 teaspoon.
Finally, we took out the corn and substituted instead an equivalent amount of rice.
We had a friend over tonight as well that loved these. Jordan loves Mexican food that has sweet and/or lime flavors. It's a new favorite that is probably going to get worked into our "regulars."
THANKS FOR THE RECIPE!!!
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