HAPPY CINCO DE MAYO!! (just a side note. I've never celebrated Cinco de Mayo before. I'm not even totally sure what it's supposed to be celebrating othen than the Fifth of May. I just always take it as a good opportunity to enjoy me some ooey gooey Mexican food!)
There is nothing better than a big 'ol creamy enchilada covered in cheese and still piping hot from the oven! Got your mouth watering yet (or are your arteries clogging just thinking about it)? I'm kind of picky when it comes to my Mexican fare, I like it spicy, but not too spicy, and I like it creamy, cheesey, ooey and gooey! So when I found this recipe over at Real Mom Kitchen, I was intrigued by the title. Honey Lime Chicken Enchiladas huh? It sounded pleasantly different. Then when I read the ingredients and saw that it was a creamy, cheesy, ooey and gooey enchilada recipe I didn't even hesitate about putting this on my "must try ASAP" list!
This recipe did not disappoint! It had the perfect amount of spiciness, which surprised me, considering that there is an entire tablespoon of chili powder in here! I even contemplated cutting that amount in half, but the sour cream mixture really toned the spice down I think. It also had the perfect amount of creamy and ooey gooey...except next time I may add more cheese. Because we all know there is never too much of ooey gooey cheese when it comes to a recipe like this!
...6 T. honey
...5 T. lime juice ime)
...1 T. chili powder
...1/2 tsp. garlic powder
...1 lb chicken, cooked and shredded
...8-10 flour tortillas
...1 lb shredded cheese
...16 oz. green enchilada sauce
...1 c. sour cream
In a medium sized bowl, stir honey, lime juice, chili powder, garlic powder and all but 1 cup of the shredded cheese into chicken until it is well coated. Let marinate for a half hour or longer. Meanwhile, prepare a 9x13 pan by greasing the sides and bottom and then pouring 1/2 cup of the enchilada sauce on the bottom of the pan. Once chicken has marinated, spoon some into a tortilla, wrap up and place seam side down in the pan. Repeat until all 8-10 tortillas are filled. To the remaining chicken mixture, add sour cream and enchilada sauce and stir until smooth and well combined. Pour mixture over the enchiladas. Sprinkle with remaining shredded cheese and bake at 350 for 30 minutes.