Sunday, January 10, 2016

Honey Lime Chicken Enchiladas

Sunday Night Special - Honey Lime Chicken Enchiladas

I'm a big fan of using up every little bit and piece of stuff in the refrigerator to avoid throwing out any "science experiments" later.  In the fridge were half of a big pack of corn tortillas, chicken breasts, a little bit of leftover Rotel, the remains of a bottle of lime juice, some leftover corn, some  Mexican Cheese plus a 7 ounce bottle of green taco sauce in the prepping pantry sauce that was nearing expiration.

In addition to these items you will need some honey and some basic spices as well as  toppings (I used Rotel and some sour cream)

Dinner is served - and it was a huge hit with Partner in Grime.

Preheat oven to 400 F and spray an 11 x 7 pan with non stick spray (or place an additional 1/2 cup taco sauce in the bottom if you have enough).

Cook and dice 3 cups of chicken (about 1-2 chicken breasts, depending on size.)

In a small bowl mix:
2 Tablespoons lime juice
1/4 cup honey
1 Tablespoon olive oil
2 teaspoons chili powder
2 good pinches of cayenne pepper
1/2 teaspoon Penzey's roasted garlic powder (or a small spoonful of minced garlic).
a dash of white  pepper

Toss chicken in mixture and stir until the chicken is coated with the sauce.
Get out 8 or 9 corn tortillas, warm them first wrapped in a moist towel in the microwave for a minute or in a pan.  If you try to roll up cold store bought ones they often split.

In each tortilla -  place about 1/3 cup of the chicken mixture, if you like, sprinkle a pinch of cheese on top and then roll up and place in pan.  When enchiladas are all rolled up -  top with the bottle of the green taco sauce, or use a 10 ounce can of green enchilada sauce. Sprinkle the top with one cup  of Quesadilla cheese (often found with the tortillas that are in the refrigerated section of the supermarket).

Bake 20-25 minutes, until heated through and the cheese is starting to melt nicely.

Serve topped with Rotel with some sour cream on the side.

The chicken filling was excellent. I bet of you heated the chicken in the sauce and cooked it down a bit it would make an awesome soft taco filling.


  1. WOW! Except for the honey and the Penzey's, I had that for dinner just last Wednesday!

  2. Mexican cheese?

    El Chortle (Guffaw)

  3. Have you ever considered publishing a cookbook?


    1. Thanks Merle, but I have no desire to. Editing and printing a book is a tremendous amount of work, and I absolutely did NOT enjoy the process in my first two books. Add in pictures and color it's also very expensive to do and would't likely break even. So even if I thought it would be fun (which I don't) it wouldn't be worth the hours I put in it. The market is totally saturated with books with the advent of self publishing.

    2. Oh well, thanks for thinking about it.



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