I made these a month ago and they were pretty good. Thought I would share with you. However when I made it I didn't have heavy cream so I used a can of Evaporated Milk instead.
The recipe was on the recipe blog Dinner on a Dime.
The recipe was on the recipe blog Dinner on a Dime.
I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
1 comment:
A great way to do "shredded" chicken, is to use boneless skinless chicken. Cut the breasts or thighs in half, to ensure more "bite size" pieces of meat, and then put it in a pot of water with some seasonings, and let the water boil out. You need to be careful not to burn it once it gets down to the last bit of water, but if you start with a medium size pot, fill it about 2/3 with water, put your chicken and seasonings in it, then turn it on medium high, once it starts to boil, turn it down to medium, and let it just stir in its own juices. That way the chicken stays moist, it has a little more flavor, and by slowly boiling it, it shreds itself for you. :) Don't forget to put a lid on the pot when you turn the heat down to medium!
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