When I went searching Pinterest recently for “Recipes for picky eaters”, I was taken to Six Sisters’ Stuff site. Once there, I found a recipe posted for Honey-Lime Chicken Enchiladas. I’m not convinced it’s the answer for picky eaters, but it was a wonderful recipe for this family of Mexican-loving dishes!
It did eliminate tomatoes, which many picker eaters don’t enjoy, so hopefully it would be accepted by most! My husband even declared these better than our all-time favorite dish of Beef Enchiladas! **Gasp!** Those Beef Enchiladas have been known to bring a happy/sentimental tear to family members! That just tells you these Chicken Enchiladas are pretty amazing! What’s really great is you can use a rotisserie chicken for this recipe, making the prep time super short and easy! Here’s their recipe with my adaptations.
Honey-Lime Chicken Enchiladas
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 boneless, skinless chicken breasts, cooked and shredded – I roasted chicken TWO chicken breasts in the oven.
Drizzle with Olive oil, then sprinkle with Taco Seasoning. Roast in 400 degree oven until temperature reaches 165 degrees. I throw them into my Kitchenaide mixer with the paddle attachment and shred the meat in a matter of seconds.
- 16 ounces green enchilada saucedivided
- 1 cup heavy cream
- 10 flour tortillas – I got about 16 enchiladas
- 2 cups shredded cheddar cheese, divided – I used more cheese
- 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.
I made a pan to take to another family and I rolled the tortillas up with the cheese and chicken mixtures, then I poured the sauce into a jar. I put the extra cheese for the topping into a container so they could add both just before they baked it. If I ever make this ahead for the freezer, I would do the same steps here.
These were creamy flavorful and delicious!
I made my Refried Beans as a side dish, added some tortilla chips for “scoops” and called it a completed Mexican meal! By the way, you can make these beans in ten minutes simply by using a can of Bush’s Pinto Beans instead of cooking up the dry beans! When you go to the recipe, simply start with, “Simmer butter and cook onion until tender and complete as follows.” These are the BEST Refried Beans on the planet!
This is a super meal for a busy week night! These enchiladas will definitely be on rotation in my menu!
Do you have picky eaters in your house? Would they eat these enchiladas?