Honey Lime Chicken Enchiladas
Photo from Six Sisters Stuff
Sara made these delicious enchiladas for us the other night. She got the recipe here: https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/
6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
About 4 boneless skinless chicken breasts (cooked and shredded – about 3-4 cups)
1 (16 ounce) can green enchilada sauce
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream
Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight
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.
Ground Beef Enchiladas
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cups Taco Bell Thick ‘N Chunky Salsa
- 1 (15 ounce) can black beans, drained, rinsed
- 1/4 cup Kraft Zesty Italian Dressing
- 2 tablespoons Taco Bell Seasoning Mix
- 6 (8 inch) flour tortillas
- 1 cup Sour Cream
- 1 (8 ounce) package Mexican Style Shredded Four Cheese
- LaVictoria’s red mild taco sauce
Preheat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Cover bottom of baking dish with mild taco sauce. Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Sprinkle with LaVictoria’s red mild taco sauce. Repeat all layers. Cover with foil.
Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Crockpot Beef Enchilada Filling
This is a very easy enchilada filling and it tastes great. It took about 15 minutes to put together. Cook on high for 3 hours.
1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen or canned
1 cup Tostitos Chunky Salsa
1 (4.5-ounce) can chopped green chilies, drained
1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
1 (19-ounce) can Old El Paso enchilada sauce, half set aside*
4 9-inch flour tortillas
2 cups shredded Mexican blend cheese
1 avocado, diced, for serving
1 Roma tomato, diced, for serving
chopped fresh cilantro leaves
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
Add to crockpot: drained black beans, corn.
Add salsa, green chilies, taco seasoning and enchilada sauce, reserving about 1/2 cup.
Cook on high heat for about 3 hours.
When ready, you can serve it up in enchilada shells or taco shells.
Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.