Saturday, March 19, 2011
Oishii: Honey-lime enchiladas
Honey-lime chicken enchiladas
1.5 lbs chicken, cooked and shredded
3 10-oz cans green enchilada sauce
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese
1/3 c. honey
1/4 c. lime juice
1 tbsp. chili powder
1/2 tsp. garlic powder
1) Mix together sauce ingredients. Marinate shredded chicken in sauce for at least an hour.
2) Lightly spray 2 pans with non-stick baking spray (usually a 9x13 and an 8x8). Pour 1.5 cans of green enchilada sauce to coat the entire bottom of pans.
3) Fill tortillas with shredded meat and cheese, using all the meat and about half of the cheese. Roll and place in dish seam side down.
4) Pour remaining 1.5 cans of enchilada sauce over enchiladas and sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 30 minutes.