This is my husbands ALL-TIME favorite meal! Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make (I promise that my other meals really taste good!). I'm sure everyone we know has eaten these by now, but we love 'em!
 |
| This picture doesn't do them justice! We use the recipe for the chicken in quesadillas, too! It is so good! |
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!
Thanks for stopping by my blog...Following you back.
ReplyDeleteAll those recipes look so hummy, can't wait to try them :)
This does look good! I can see why he likes them! I'm really into Mexican lately and this looks amazing!
ReplyDeleteJust found your recipe and will be making these enchiladas this weekend. THANK YOU! :)
ReplyDeleteFound you on Pinterest. I've made these before off of just cook already but used a red sauce. Also, my husband likes spicy and corn so I added about 1 - 1 1/2 tsp pf chipotle powder to the marinade and added about 1-2 T of corn kernels in the tortillas with the chicken mixture. It was really REALLY good, but I didn't like the red sauce with it... Definitely think I'm going to try the green sauce next.
ReplyDeleteThey were delicious! Will make them again and again!
ReplyDeleteWhat do you use for the green sauce? Do you make your own or do you have a favorite brand?
ReplyDeleteFound you on Pinterest as well.
Made these today. Best Chicken Enchilada's i have ever had. I used a rotisserie chicken. Used Hatch green chile sauce. Thank You.
ReplyDeleteI made these tonight for my family! They were a hit! I did change it up a bit (because I didn't have flour tortillas) I used corn tortillas and layered it like you would lasagna. Still very delish! Thank you for sharing!
ReplyDeletemade these last night for my mother-in-law (who is really picky) and the rest of my family. Oh my gosh. dellish!!!! i'm serious, i was BLOWN away by the tastiness of this recipe. It's going on my favorite list NOW. and i had leftovers, and woke up at ate it (early),, too good to wait for lunch
ReplyDeleteMy boyfriend and I made these last Tuesday and we are currently about to make them again and its Monday! We LOVED them. He said, Best enchilada's he has ever had! Thanks:) Found you on pinterest.com!
ReplyDeleteI screwed up & bought sour cream instead of the heavy cream. Now I don't know what to do... guess I am heading back to the store!
ReplyDeleteThese look great, and I think hubby will like too!
ReplyDeleteMy fiance and I loved this recipe! He and I are making them again tonight!
ReplyDeleteTried it for the first time on a group of 12 people!!! They all loved them!! They want the recipe!!! Thank you!
ReplyDeleteDelicious! This one is a keeper!
ReplyDeleteI found this on Pinterest and we all loved it (well, all but my four year old)! :) My husband wasn't crazy about the sweetness of the honey but I can change that next time. It was very good and easy to make. Thanks!!
ReplyDeleteYummy recipe! Sharing with my friends!
ReplyDeleteI made these tonight and I think this might be the best meal I've ever made! They were so good. Thanks for sharing!
ReplyDeleteHoly cats, this was awesome. Hard not to be with 16oz shredded cheese and a cup of heavy cream. Any ideas on how to lighten this up? I'd love to make this more than once a year.
ReplyDelete@Anonymous,
ReplyDeleteI have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
I couldn't find the enchilada sauce so I just used medium salsa and whatever combination of cheese I could find and it was still great! I also added tequila to the marinade (a little extra tequila on mexican night can't hurt, right?) Anywho, we're adding these to our Cinco De Mayo festivities this year. Thank you!
ReplyDeleteArturo Trejo brought me here ahah. fun quest. I might give the recipe a try. Looks goood.
ReplyDeleteI cut the chili powder to 1/2 teaspoon (probably will do less next time to make the kids happier) and substituted 1/2 cup sour cream instead of the 1 cup heavy cream. It was fabulous!
ReplyDeleteYummy, yummy. Love honey and lime together and this marinade sounds delicious. It's on my pinterest board as a must do soon.
ReplyDeleteHello! Thank you for the recipes. I can't wait to try them. I plan on making and freezing some of these. I think fresh cilantro will be a great addition to these flavors. Do you have any suggestions for thawing/reheating? I'm a busy mom and just starting to freeze meals when I can.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteFound these on Pinterest and am excited to try them tomorrow! My chicken is already marinating in the fridge. Thanks for sharing :)
ReplyDelete@Angie,
ReplyDeleteI've never tried freezing them but I'm sure it would work. I would try using a foil pan and wrapping it securely with aluminum foil. Then letting it thaw out in the fridge the morning you plan on eating them and cook them the same way once they are thawed. I just hope the tortillas don't get soggy! I'm sorry I'm not more help!
These were amazing...a little bit of work..but SO good! I've made them twice so far!
ReplyDeleteAny idea about how many cups of shredded chicken would equal one pound? I tried making your recipe, but I think I didn't quite use enough chicken. Still yummy, though--thanks for sharing this recipe! I'd love to make sure I am getting the proportions right next time I make it, though.
ReplyDeleteTotally skipped the part about whisking the marinade and then mixing it... I just poured everything on top and mixed, hope it still turns out good! I'm letting it marinate for 18 hours. Thanks for the recipe, can't wait to try it!
ReplyDelete@Courtney,
ReplyDeleteI usually use 3-4 chicken breasts. Thanks!
I am going to make this tonight or tomorrow night! Excited! :) I think for those of you who were asking calorie wise, I am going to use some greek yogurt - you can use 1/2 the plain greek yogurt with half the heavy cream... also, just cut back on cheese a bit :) YUM!
ReplyDeleteThese are so good! I've made them a few times now (I use half and half instead of the heavy cream) and here's my advice for freezing them: when I thawed them before baking, the tortillas were super soggy. It didn't bother my husband at all but I couldn't get over the texture. Now I bake from frozen - just bake 45-60 minutes instead (that was for an 8x8 pan) and make sure it's hot in the middle before you serve. Much better texture! :o)
ReplyDeleteThought it was interesting that when I selected the recipe above and printed it to Adobe PDF, there were multiple ads that showed up on the pdf page for 'hot girls', etc. What gives?
ReplyDeleteDeb - first of all we are truely sorry. We will talk to our advertising company and see what is going on. We are only supposed to have clean ads that we approved.
DeleteThank you so much for letting us know!
Sincerely,
The Sisters
I made these last week and they were DELICIOUS. Even the leftovers the next day were delicious. I made 2 8x8 pans and cooked one and froze the other. When I cooked the frozen one though they cae out pretty good, but the tortillas were all soggy. Should I have cooked both and THEN frozen the other one? I don't know where my problem was. I am new to freezer meals.
ReplyDeleteWas going to make these again today but I still don't know why the ones I put in the freezer were soggy after baking... PLEASE HELP.
ReplyDeleteIf you freeze, this, I recommend freezing the chicken mixture separately from the tortillas and sauce. So put the chicken and marinade and cheese in a baggie, then the sauce in another baggie, and then the tortillas in another. Pull it out in the morning to thaw and assemble later. Not quite as quick, but less soggy!
ReplyDeleteIt's okay to make these the night before, right? They look delish!
ReplyDeleteHi Karen!
DeleteI think that would work just fine!
These look fantastic and I want them now =) Yum!! Happy Cinco de Mayo.
ReplyDeleteDo you know if they are still good without the cream? Has anyone tried it that way? Trying to make it a little healthier.
ReplyDeleteI have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
Delete