Wednesday, August 1, 2012

Amy's Enchiladas (sweet chili lime)

                                                                    (image from cookie+kate)
6T honey
5T lime
1T chili powder
1/2 tsp garlic powder
1 pound cooked shredded chicken (3 small breasts)
8-1 flour tortillas
1 pound jack cheese
16 oz green enchilada sauce
1 cup heavy cream (you can sub sour cream if you want)

Mix honey, lime, and spices together and pour over shredded chicken.
Marinate for at least 30 minutes or up to overnight

Dump 1/2 cup enchilada sauce in bottom of 9x13 pan

Fill tortillas with chicken mixture and shredded cheese (saving about 1 cup of cheese for the top)

Mix cream with remaining enchilada sauce and dump over pan of rolled enchiladas. Top with remaining cheese.
At this point you can FREEZE the pan...or bake at 350 for 30 minutes uncovered until brown and crispy.
To cook frozen meal - DO NOT UNTHAW. Bake at 350 covered for 1 hour, and uncovered for another 30 minutes.

* Gluten-free adaptation: Use corn tortillas and typically the green enchilada sauce contains modified food starch, so substitute with a green jar of salsa verde.

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