I wandered over here at the suggestion of BeDifferentActNormal/Lori. I was wondering what I should make for dinner tonight, and now I know! Thank you for sharing this recipe!
Hello! I'm a new follower. I LOVE everything on your blog. (You'll be reading more of me, for sure.) I had to try these enchiladas and they are wonderful!! The marinade is so simple and tasty. I had half and half instead of the heavy cream, but the sauce was still delicious. The marinated chicken would be delicious over a salad :) Thanks for sharing.
okay, so glad i found this recipe...been wanting to do some good chicken enchiladas and this recipe sounds wonderful :-) hope you aren't too stressed out with all that you have going on this summer. thanks for the great recipes :-)
Havign a cinco de mayo party on Saturday and am so happy I found this recipe! Do you think this would work well with pork, or should I stick with chicken? Any easy way to shred pork that you can point me to? :)
Thanks Malorie! I don't see why you couldn't use shredded pork. It will add more time to your cooking because to be be able shred pork it has to cook for a long time, preferably in a slow cooker. If you just want a shredded pork recipe here is one of our favorites- http://zitzmanfam.blogspot.com/2012/08/tex-mex-shredded-pork-burritos.html
April 30, 2013 at 4:00 PM
I am just saying...they are that good.
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I had bookmarked this recipe from Mel's Kitchen Cafe forever ago. I finally got around to making it a couple of weeks ago. OH merciful heavens....I will make these enchiladas for the rest of my life. De-lightful. So now I am sharing her recipe with you...in case you have not yet been fortunate enough to eat these.
Get ready to devour them. Let's say hypothetically that it is possible to scarf one down and immediately want another and pretty impossible to show willpower and not eat another one...so I...I mean...you might eat two.
Honey Lime Enchiladas
6 tablespoons honey5 tablespoons lime juice ( 1-2 limes)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (about 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (if you can let it set several hours EVEN better). 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 and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.Serve up with some Mexican rice, or fresh salsa and chips. You will NOT be sorry you tried these. It it 11:00 at night and I kind of wish I had some right now. Sigh.
posted by Larissa@Just Another Day in Paradise at 11:17 PM on Aug 11, 2010
"Best Chicken Enchiladas EVER"
12 Comments -
oh dear. cream in my enchilada's. i might never be the same. I love a "best ever" recipe!
August 12, 2010 at 9:52 AM
I wandered over here at the suggestion of BeDifferentActNormal/Lori. I was wondering what I should make for dinner tonight, and now I know! Thank you for sharing this recipe!
August 13, 2010 at 9:38 AM
These are AWESOME!!!
August 13, 2010 at 1:00 PM
Made these last night. The Hubs then requested we eat them for every meal until we die. Loved them that much.
August 13, 2010 at 7:51 PM
I made these tonight and love them. That marinade is fantastic!
August 15, 2010 at 8:35 PM
Seriously Larissa, these are so yumm. Had my fam over tonight for dinner and everyone loved them. :)
August 19, 2010 at 9:22 PM
These are hands down the BEST chicken enchiladas! I often freeze half for later and they still taste amazing!
August 21, 2010 at 3:53 PM
Yummy!
November 30, 2010 at 3:52 PM
Hello! I'm a new follower. I LOVE everything on your blog. (You'll be reading more of me, for sure.) I had to try these enchiladas and they are wonderful!! The marinade is so simple and tasty. I had half and half instead of the heavy cream, but the sauce was still delicious. The marinated chicken would be delicious over a salad :) Thanks for sharing.
December 9, 2010 at 6:19 PM
okay, so glad i found this recipe...been wanting to do some good chicken enchiladas and this recipe sounds wonderful :-) hope you aren't too stressed out with all that you have going on this summer. thanks for the great recipes :-)
June 23, 2011 at 12:45 PM
Havign a cinco de mayo party on Saturday and am so happy I found this recipe! Do you think this would work well with pork, or should I stick with chicken? Any easy way to shred pork that you can point me to? :)
April 30, 2013 at 12:34 PM
Thanks Malorie! I don't see why you couldn't use shredded pork. It will add more time to your cooking because to be be able shred pork it has to cook for a long time, preferably in a slow cooker. If you just want a shredded pork recipe here is one of our favorites-
http://zitzmanfam.blogspot.com/2012/08/tex-mex-shredded-pork-burritos.html
April 30, 2013 at 4:00 PM