Aug 11, 2010

Best Chicken Enchiladas EVER

I am just saying...they are that good.

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 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 I...I might eat two.

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice ( 1-2  limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 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.


Des said...

oh dear. cream in my enchilada's. i might never be the same. I love a "best ever" recipe!

Janell said...

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!

valerie said...

These are AWESOME!!!

Natalie Call said...

Made these last night. The Hubs then requested we eat them for every meal until we die. Loved them that much.

Janell said...

I made these tonight and love them. That marinade is fantastic!

Heidi Dyk said...

Seriously Larissa, these are so yumm. Had my fam over tonight for dinner and everyone loved them. :)

Jessica said...

These are hands down the BEST chicken enchiladas! I often freeze half for later and they still taste amazing!

Maggie and Sheepie said...


Paula said...

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.

Adrienne said...

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 :-)

Unknown said...

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? :)

Larissa@Just Another Day in Paradise said...

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-


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