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'm sure everyone we know has eaten these by now, but we love 'em!
Ingredients:
Marinade:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
Enchiladas:
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
(Recipe from Dinner on a Dime)
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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!
ReplyDeleteSour cream is a great accompaniment to enchilada's.
DeleteThese 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.
DeleteIs the Enchilada sauce the marinade? Thanks for your help, want to try these soon!
ReplyDeleteSorry, just reread the ingredients and there is a sauce listed! Operator error on my part! =] Will have to see what is in the enchilada sauce to see if it is something we eat. We're on the mild side of "Mexican" (no peppers!)
DeleteWe loved these! I would leave out the milk next time... a little soggy, but oh, so tasty!
ReplyDeleteThese sound amazing...but they are listed under the "Freezer Meals" and I see no freezer/reheat directions. Could you add it if it exists, please? Thanks!
ReplyDeleteIs heavy cream sold as Heavy whipping cream in the store? Is it the same?! Help!!!
ReplyDeleteYes, it is the same! Thanks for your question!
DeleteI made these last night. My husband and kids ate them all up! Which surprised me because my 3 year old is picky. I will definitely be making these again. Thanks for sharing this delicious recipe.
ReplyDeleteMy boyfriend (who only eats fish/shellfish) and I made these with shrimp and it was delicious!!!
ReplyDeleteSo I was trying to make these a bit healthier and not use cream-- and then I realized I didn't have any enchilada sauce... so I made extra marinade and mixed in a splash of skim milk and a couple spoonfuls of sour cream, and then just poured that over the top. It ended up being a little too sweet for me without any enchilada sauce but I topped it with salsa and that helped. For those wondering if it would work without cream, I think it would be fine with the enchilada sauce and a little bit of milk instead.
ReplyDeleteFound this recipe thanks to Pinterest and made it tonight. The family loved it - it was fantastic! Better than any restaurant enchiladas we've had! I added a very little bit of cilantro to the marinade, and a little bit of sour cream to the enchilada sauce. I made some pico de gallo as a side and warmed up some leftover rice to go with the enchiladas and it was perfect.
ReplyDeletecan these be made with corn tortillas for GF people?
ReplyDeleteCorn tortillas would work fine! -The Six Sisters
DeleteI made these last night and they were delicious! My husband loved them and only made one request...adding a can of green chilies.
ReplyDeleteThank you for sharing!
I made these one night and fell in love with them. My hubby even liked them! I then made them for friends that came over one night and they loved them so much they wanted the recipe for them! Luckily I made a lot because they ate so many that I only had a few left over!
ReplyDeleteThese look delicious and I can't wait to try them, but I found them under 'freezer meals' ... how would you freeze them? Would you make them up and freeze in a tray, or make just the marinade and chicken and wait until ready to eat to make into enchiladas?
ReplyDelete