Honey Lime Chicken Enchiladas are literally the best enchiladas you will ever have.
I can never thank Tessa enough for giving me the recipe!It was one of those days
You’re driving home from work.
Your stomach a-rumbling.
What are you going to eat?
You don’t want to eat out.
Do you have any food at home?
You ask, “Do we have any food at home?”
He says, “Not really”
Then you silently review the contents of your cupboards.
Canned chickennot sure how old that is.
Tortillasare they moldy yet?
Then it hits you.
You retort, “We’re making enchiladas tonight.”
Suddenly you feel like the queen of the world because you masterfully put together the random contents sitting at home and devised the most delicious of meals.
The honey enchiladasadapted from this scrumptious recipe that you know you’ll both devour.
3-4 chicken breasts
1/3 cup honey
1/4 lime juice
2 Tbsp chili powder
2 – 10 oz cans of enchilada sauce
1 cup half and half cream
8 medium sized tortillas
1 can of black beans [optional]
shredded cheese blend
Thaw 3-4 chicken breasts and throw them in the crock pot. Cover with the honey, lime juice, and chili powder. Cook for 2 1/2 hours on low. Shred chicken breasts while in the crock pot. Add in the black beans and continue cooking for about 20-30 more minutes.
Heat oven to 350 degrees.
Pour entire can of enchilada sauce in 9×11 baking pan, covering the entire bottom. Spoon chicken and bean mixture into tortilla, cover in cheese, roll up and place into baking pan. Continue until all the chicken and beans are used up. [Sometimes it spills over into another pan]. Pour second can of enchilada sauce and half/half cream into leftover honey sauce mixture in crockpot. Stir together. Then pour over tortillas in baking dish and cover with shredded cheese.
Bake for 30 minutes. Garnish with sour cream and salsa.
You’ll think you’ve died and gone to heaven.