HONEY-LIME CHICKEN ENCHILADAS
This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.
Provided by Jen
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place shredded chicken in a bowl.
- Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
- Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
- Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g
CHEZ JOSE LIME CHICKEN WHITE ENCHILADAS
This recipe was in our local paper several years back. It was a restaurant review of Chez Jose's. I went to the restaurant; so enjoyed this dish, that I came home to prepare it for our family. It has been a favorite ever since. It is now my gift to you. And I still have it at Chez Jose's every, single time that I go there.
Provided by Grannydragon
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
- Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later.
- In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
- Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
- Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
- To Assemble the Enchiladas:.
- Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese.
- Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.
Nutrition Facts : Calories 653.5, Fat 49.2, SaturatedFat 25.4, Cholesterol 156.5, Sodium 1987.8, Carbohydrate 23.4, Fiber 2.7, Sugar 6.7, Protein 26.3
LIME CHICKEN ENCHILADAS
A wonderful version of chicken enchiladas. The flavors work very well together and it's easy to make, a must try recipe.
Provided by Marie95
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium stockpot combine the chicken, wine, broth, pepper, oregano only 2 teaspoons of the kosher salt, juice from 1 1/2 limes and water to cover the chicken fully. Bring to a boil, recue heat and simmer until chicken is cooked through and done.
- Cool chicken for about 15 minutes and remove from the broth. Retain broth for future use if you would like. Cut or shred chicken into small pieces.
- In a medium bowl mix together sour cream, half and half, and remaining 1/2 teaspoon of kosher salt, juice from 1 lime and the lime zest.
- Preheat oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
- Heat a small amount of oil over medium heat to soften each tortilla in the hot oil. It should only take a few seconds a side. Pat off excess oil with a paper towel.
- Fill each tortilla with 1/2 cup of chicken. Roll tortilla up and place into the prepared pan, with the open side of the tortilla facing down. Top with the lime/sour cream mixture. Cover with cheddar cheese and back for 20 to 25 minutes making sure cheese melts and enchiladas are heated through. Enjoy!
HONEY LIME CHICKEN ENCHILADAS RECIPE
Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!
Provided by Steph Loaiza
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
- Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
- Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
- Placed rolled tortillas into prepared pan.
- Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
- Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.
Nutrition Facts : Calories 431 kcal, Carbohydrate 35 g, Protein 20 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 510 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA
I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
- Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
- Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
- For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
- For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
- For the crema: Mix the crema, lime zest and lime juice together in a bowl.
- To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
HONEY-LIME ENCHILADAS
My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.
Provided by user
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
- Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
- In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
- Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g
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CHICKEN LIME ENCHILADAS - SHUGARY SWEETS
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4.7/5 (11)Total Time 55 minsCategory Main DishCalories 782 per serving
- In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish. You can also do two rows of small tortillas as pictured.
- In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
- Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
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