I made these ahead and froze them for our Lake Powell friend's trip- and served them with the green salsa- and my new favorite Mexican fruit salad. I changed out the chili powder for Tajin. If you have it, then you can make the Mexican fruit salad as well! Double yum. I have made them since we've been home for Powell. I'm kind of a creamy Enchilada person so I tried mixing sour cream with the green enchilada sauce before cooking. It was good. My hubs LOVES these and they will be a family favorite.
Honey Lime Chicken Enchiladas
3/4 cup honey
6 Tbs. lime juice (fresh limes taste a million times better than bottled)
3 Tbs. vegetable oil
2 tsp. chili powder (Marilyn's note: I use Tajin Mexican seasoning. Trust me- you'll love this spice. Get it in your Mexican food section.)
3/4 tsp. garlic powder
Mexican blended shredded cheese
Flour tortillas
1 can green enchilada sauce
Cook and shred 4-6 chicken breasts.
Mix above sauce with shredded chicken. Be sure to coat ALL of the chicken. Put chicken mixture into the middle of the tortilla, sprinkle some cheese and roll up.
Top with green enchilada sauce and more cheese.
Bake at 350 for 30 minutes covered.
Un-cover and bake for 15-20 minutes more or until cheese starts to bubble.
Green Salsa
28 ounce can of tomatillos {drain most of the juice}
1/4 cup sugar
1 bunch of cilantro {stems and all - just rinse off}
1/2 yellow onion - don't need to dice
1 jalapeno {I use half and only leave a few seeds in it in an effort to prevent too much spicey-ness.}
Just dump everything in your blender and blend!
Refrigerate before serving. It sets up when refrigerated
{gets kind of gel-like} so just stir before you serve.
Thanks- Marci Coombs. This was a winner!
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