Wednesday, September 5, 2012

{MWW} Honey Lime Chicken Enchiladas

I feel like this post is sharing a long-time family know a favorite meal that gets passed down from generation to generation because it is so good and is made frequently to savor.  Okay, so that is not the truth about this meal as of yet but I have a feeling that from this point on, it will be passed down to our children and their children, etc. as a favorite meal. 
We were first introduced to Honey Lime Chicken Enchiladas just last year.  Following the birth of our little love, we were blessed to receive meals through an organization I belong to. This meal was served to us by our friend, Meghan.  Husband fell in love with the dinner and insisted asked if I could get the recipe from Meghan.  Thankfully dear Meghan passed on the recipe and I've been making them {almost on weekly basis} ever since! I have served them to the in-laws, taken them to a potluck, shared the recipe at a "Recipe Party" as well as served them to a family in need.  My sister will be thrilled that I am finally posting this recipe as she thinks I have been trying to keep it a secret from her so she can only enjoy them at my house.
Wrong!  Without further delay, I present to you: 

Honey Lime Chicken Enchiladas

Slow Cooker
Oven 350 degrees

1/3 Cup Honey
1/4 Cup Lime Juice
1 TB Chili Powder
1/2 tsp Garlic Powder
1 lb. Cooked Chicken, shredded
Flour tortillas
Colby/Monterey Jack Cheese, shredded
10 oz. Can Green Enchilada Sauce  
We prefer the Meijer brand

Cook the chicken in a crock pot on LOW for the afternoon.
{until chicken is no longer pink inside - 3 to 4 hours}
Shred chicken.  Place back into crock pot. {Temperature now off}

Add honey, lime juice, chili powder, and garlic powder to the chicken.

Mix well to coat chicken.

Pour about 1/2 of the can of enchilada sauce in the bottom of a
9x13 casserole dish.

Take a tortilla and place shredded cheese in middle.
Layer shredded chicken on top.  Roll.  Repeat.

Place full/rolled tortiallas in casserole dish with seam down.
Amount prepared will vary depending on the quantity of meat
included in each tortilla.

When dish is full and/or you run out of chicken,
pour the remainder of green enchilada sauce on the top of rolled tortillas.
Place remainder of the shredded cheese on top.

Safely place in oven.  Bake for 30minutes at 350degrees.
Serve immediately when temperature has cooled.

Thank you for reading today's post.  Please leave some lovin' if you make this recipe and let me know your family's reaction!

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