Honey Lime Enchiladas

Let me start out by saying that we are true Texans - we eat lots (and lots!) of Tex Mex on a regular basis. Jason, especially, is a huge fan of Mexican food. Enchiladas are, of course, a mainstay of Mexican food. I've tried my hand at various kinds of enchiladas several times and while a few recipes were good, none of them were droolworthy.

Until these.

And really, that's saying a lot for us to claim an enchilada recipe to be truly delicious and droolworthy.

It's the combination of flavors that make this dish stand out. You have the sticky sweet and limey chicken inside, along with loads of gooey cheese, and soaked into the tortillas is a creamy green sauce instead of a traditional red or sour cream sauce. The green sauce is mild but just has a tinge of spice that works well with the cheese and sweetness of the meat.

Most of all, this recipe is super easy to throw together, unlike many other enchilada recipes, because it uses canned sauce. If you have a favorite homemade green sauce recipe, feel free to use it but I went for easy and did the canned sauce. Since it's quick to prepare, this is great for a weeknight meal.

I found the recipe originally on Stephanie Cooks and tweaked it just slightly.

Honey Lime Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used rotisserie chicken)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup evaporated milk

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes.

Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan.

Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.