I am not sure where I found the original recipe for this dish, but with a few adjustments it has become one of my favorite Mexican dishes. Serve with Black Bean & Corn Salsa and you have yourself an easy meal that hits the spot!
Enchiladas:
1 lb. of boneless chicken breast, cooked and shredded
1/2 Cup Honey
Juice of 2 limes (1/4 c.)
2 tsp. of Sriracha Chile Sauce
2 large cloves of garlic, minced
In a bowl, whisk the above ingredients together and combine with the chicken. Let marinade for at least 1/2 hour or while you prepare the tortillas.
Corn tortillas
1 14 oz. can of green enchilada sauce
1 cup heavy cream
2 TBSP chopped fresh cilantro
2 cups cheddar or Mexican blend cheese
Heat a griddle and add a little oil. Heat the tortillas for about 20 seconds on each side so that they are warm and flexible.
In another bowl, combine the cream with the enchilada sauce. Pour half of the sauce into a 9x13 baking dish and reserve the rest for later.
Add a large spoonful of the chicken mixture with a spoonful of cheese into the center of each tortilla. Roll each tortilla up and line the baking dish. Add the remaining cream mixture to the top and sprinkle the top with extra cheese and cilantro.
Bake at 350 degrees for 25 minutes.
Black Bean & Corn Salsa:
2 large tomatoes
1 can corn, drained
1 can black beans, drained and rinsed
Juice of 2 limes
Approx. 1/4 cup chopped cilantro
1 package Good Season's Italian dressing
Mix all ingredients together and refrigerate.
Enjoy,
Lauralee
Linking to:
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Today's Creative Blog
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Craft-O-Maniac Monday
Oh yum!!! These are amazing-- I've tasted these straight from Lauralee's oven, and begged for the recipe. Seriously sooooo good! Love the picture, too!
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