These are sweet and spicy. The honey lime combo really makes this enchilada different and better.
2 cups chopped cooked chicken
4 tablespoons honey
Juice of one lime
1/2 teaspoon garlic powder
1 cup sour cream
1 cup onions, finely diced
1/4 tsp salt
4 cups shredded Monterey Jack Cheese
10 flour tortillas
1-15 oz can green enchilada sauce
In a large bowl combine first seven ingredients with two cups cheese. Using a 9x13 pan, cover the bottom of the dish with enchilada sauce. Fill each tortilla with a portion of the chicken mixture and roll closed. Pour remaining enchilada sauce over enchiladas and cover with shredded cheese. Bake at 350F for 30 minutes until cheese is melted.
Sunday, January 18, 2009
Creamy Chicken Enchiladas
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2 comments:
This one is making me hungry. I love all things Mexican or Tex-Mex.
I made this a few weeks ago...and yum!! I used the tortilla recipe also found on this blog with wheat and white flour, so I made wheat tortillas for this recipe. I also used the Mexican Herdez brand green enchilada sauce, and it was perfect..a yummy combination with the sour cream and chicken and cheese and honey! It was enjoyed, and not only by me!
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