Honey & Lime Chicken Enchiladas
The delicate sweetness of honey and lime perfectly highlight the savory flavor of the marinated chicken. It's a great dish for entertaining guests, special occasions, or a nice family dinner. Pair with a side of beans, rice, tortilla chips and Rivera's Family Recipe Salsa for a meal that you will be dreaming about eating again and again.
6-8 chicken thighs
6 limes, squeezed
1 tbsp. chili powder
1 tsp. garlic powder
2 tsp. chicken bouillon
1/2 tsp. salt
1/4 cup honey
1/4 cup brown sugar
3 cups Monterey Jack cheese, grated (or more, if you really love cheese)
10 Tortillaland Uncooked Tortillas, Cooked (follow directions on package)
1 can red enchilada sauce, 10 oz.
1/2 cup heavy cream
In a medium bowl combine the lime juice, chili powder, garlic powder, chicken bouillon, salt, honey, and brown sugar. Stir well with a fork or whisk.
Place chicken in a pressure cooker (or slow cooker for 6-8 hours) and pour the honey-lime mixture over the top. Secure the lid firmly on the pressure cooker and cook the chicken. When it's finished cooking, shred the chicken with two forks, replace the lid and let the chicken sit in the liquid for at least 30 minutes.
Meanwhile, grate the cheese. In a small bowl combine the enchilada sauce with the heavy cream and stir well. Cook all 10 tortillas (according to package directions) and set aside on a plate.
Preheat the oven to 350 degrees and prepare a 9x12 baking dish by spraying with oil. Once the chicken has marinated for 30 minutes remove it from the liquid and place in a bowl.
Now it's time to assemble the enchiladas. Take a cooked tortilla, spread a generous amount of chicken down the middle, then sprinkle cheese over the chicken. Roll up tightly and place in the baking dish. Repeat with the rest of the tortillas and chicken, setting the rolled up enchiladas side-by-side into the baking dish. Reserve some cheese to sprinkle on the enchiladas at the end.
Once the enchiladas are assembled in the baking dish, pour the enchilada and cream sauce over the top, spreading the sauce evenly with a spatula. Sprinkle with the remainder cheese. Place in the heated oven for 25-30 minutes, or until the enchiladas are lightly brown and bubbly. Serve with rice, beans, tortilla chips and Rivera's Family Recipe Salsa.