Get out your grocery lists; make an extra run to the grocery store. I've found my new favorite Enchilada recipe. My sister made this for me the last time I went home to visit. It is so yummy. I think it's the lime that really makes this recipe unforgettable.
1.5 lbs of chicken, cooked and shredded
1/3c honey
1/4c lime juice (one lime if you are using fresh...and really, you should use a fresh lime)
1 Tbsp chili powder
1/2 tsp garlic powder
2(10oz) cans green enchilada sauce
2 pkgs flour tortilla, small
equal parts mozzarella and cheddar cheese, shredded
Combine honey, lime juice, chili powder and garlic powder. Mix well and add to the shredded chicken. Let the sauce soak into the meat for at least 30 minutes. Lightly spray two pans with PAM. (I used two 9X13 pans.) Pour green enchilada sauce into the pans. Be sure to coat the entire bottom. Fill the tortillas with shredded chicken and cheese mixture. Roll and place in the dish.
Pour the remainder of the enchilada sauce over the enchilada. Now sprinkle with more cheese. Be generous with the sauce and cheese. It matters! Bake uncovered at 350˚F for 30 minutes. Then broil just until the cheese is slightly brown and crispy. I may have browned mine a liiiiittle too much, but I like it a little crisy.
This recipe is really amazing. Roger liked it. The kids liked it. And it made enough that I can re-heat it for dinner tomorrow!
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