I found this when I was perusing my friend's family recipe blog, and I concur with her description: MIND BLOWING. Probably because of all the cheese and cream. :)
Courtesy Linda Peterson courtesy of Krysta Whitmore courtesy of Paola Jellings courtesy of The Sisters Cafe.
6 tbl honey
5 tbl lime juice (or 1 medium lime)
1 tbl chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded (about 3 small breasts; I boiled them with salt, pepper, and another 1/2 tsp garlic powder)
8-12 flour tortillas (soft taco size, not burrito size - we made ours, thank you to Alex for showing us how!)
1 lb Monterey Jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1 cup heavy whipping cream (ohhhh yeaaahhhh)
Mix first four ingredients and toss with the shredded chicken in a plastic bag.
Let marinate for at least a half hour.
Pour about 1/2 cup enchilada sauce on bottom of a 9x13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving 1 cup cheese to sprinkle on top. Place filled tortillas in the 9x13 pan. It might be a tight fit!
In a bowl, mix the remaining enchilada sauce with the cream and leftover marinade, if any.
Pour mixture on top of tortillas, then sprinkle with cheese.
Bake at 350 degrees for 30 minutes, or until a little browned and crispy on top.
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