A guaranteed hit at my house is any type of Mexican dish. The kids love slightly spicy foods, and Mexican fits the bill nicely. One of our family favorites is Honey Lime Chicken Enchiladas. The combination of honey and lime is delicious! While I generally make this recipe using the mild green enchilada sauce, I do like kicking it up a notch with medium heat sauce from time to time.
Be sure and taste as ingredients are mixed. If you like it sweeter, add more honey. Want more lime–add some lime juice. Spicier–use the medium or hot green enchilada sauce.
About the sauce, try Wal-Mart for the large can sizes. In my area, green enchilada sauce can be hard to find and more often than not it is in small cans. It can become expensive quickly to buy four or five of the small cans. I like to check when I’m in Wal-Mart and pick up a large can or two when it is available. If it is out, I have used salsa verde.
Honey Lime Enchiladas
8 tablespoon honey
Juice of 2 limes
1 tablespoon chili powder
1 teaspoon garlic powder
3-4 skinless, boneless chicken breast
10 – 16 flour tortillas (I use small or medium tortillas and can make 2 dishes)
1 lb of Mexican Fiesta blend shredded cheese
1 large can of green enchilada sauce (I typically add a small can too as my family likes lots of sauce)
Boil chicken until done, shred.
Combine chicken, honey, lime juice, chili powder, garlic powder, and about 1/4 cup of enchilada sauce.
Pour about 1/2 cup of enchilada sauce into the bottom of 9 x 13 baking dish.
Assemble enchiladas by spooning some of the chicken mixture onto flour tortilla and sprinkling with cheese.
Roll up and place seam-side down in pan.
When baking dish is filled, pour remaining enchilada sauce over enchiladas and top with remaining cheese.
Bake at 350 degrees until bubbly and light brown.
This is an excellent freezer meal. Assemble enchiladas in an aluminum-foil pan and cover, uncooked. When ready to serve, defrost in fridge. Bake at 350 degrees until bubbly and light brown.