Honey Lime Chicken Enchiladas

· 1 pound boneless skinless chicken breasts 

· 15 ounce can black beans , drained and rinsed 

· 1 cup corn (fresh or frozen) cooked 

· 16 ounce bottles Salsa verde

· 10 large flour tortillas 

· 3-4 cups Monterey Jack Cheeses , shredded 

For the marinade: 

· 1/3 cup honey 

· 1/2 cup lime juice 

· 1 Tablespoon chili powder 

· ½ teaspoon paprika 

· 1/2 teaspoon cumin 

· 1/2 teaspoon chipotle powder (optional) 

· ¼ teaspoon cayenne pepper 

· 1 teaspoon onion powder 

· 1 teaspoon garlic powder 

· ½ teaspoon salt 

· 1/4 teaspoon freshly ground black pepper 

For Garnish 

· sour cream 

· fresh cilantro

· Boil chicken breasts until cooked through. Shred with a fork. 

· Whisk the marinade ingredients together. 

· Add the shredded chicken and allow to marinate for 15-30 minutes. 

· Remove chicken onto a plate, allowing excess marinade to drip back into the bowl. 

· Pour 1/4 cup of chili verde sauce into the bottom of a large casserole dish. Add the rest of the chili verde sauce to the bowl with the remaining marinade. 

· Fill the tortillas with a spoonful of chicken/veggie mixture, followed by a spoonful of shredded cheese, save about 1/2 cup of cheese to sprinkle on top of enchiladas, at the end. 

· Roll up the tortillas and place them in the pan, seam side down. 

· Pour the marinade/green chili sauce on top of the enchiladas. Sprinkle with remaining cheese. 

· Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.

Source : here

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