If I didn’t know any better, I’d say that my sister-in-law has some sort of Latina background judging off of how many Mexican recipes she has mastered. Seriously. You’d never know it by looking at the girl. She’s of German and Irish descent. But boy, oh boy, does she know how to caliente things up in the kitchen! She’s running a very wonderful recipe blog while balancing being a wife and mother as she manages her own household and supports her husband’s ministry as a Youth Pastor by helping him reach out to the teens of their church as well as their families. I have been itching to try this recipe for some time now. I think the only thing that has hindered me from making it up until now is my own scatter brained mind forgetting to thaw the chicken! So finally, I thawed my chicken to make this wonderful Mexican dish. People, people. This is way better than anything at your local Mexican Cantina. Ooooooohie. It’s so fresh, flavorful, and delightful. You’re going to love it! And you can thank my sister-in-law for putting it on her website for me to drool over and pass along to you! If you get a chance, stop on by her website too. You’ll find some awesome dishes to add to your cookbook! Oh, and if you’re busy like a lot of us, check out the slow cooker version of this here.
1 small onion, minced
3 chicken cutlets (or 1 large chicken breast cut into several pieces)
1 TBSP chili powder
2-3 cloves garlic, minced (or about 1 tsp garlic powder)
salt and pepper to taste
4 TBSP honey
2 limes, juiced
8-10 flour tortillas
8-12 ounces Monterey jack cheese, shredded
16 ounces salsa verde (green salsa)
1/4-1/2 cup heavy cream
Your favorite toppings (tomatoes, lettuce, olives, etc.)
Saute onion until clear. In a bowl, mix spices and toss chicken to coat. If desired, slice chicken before cooking into quarter-sized pieces. Cook chicken until completely white and done. Remove from heat. In a separate bowl, mix honey, lime, and onions. Add chicken, tossing in sauce. Refrigerate for at least an hour in marinade. Preheat oven to 350 degrees. Coat the bottom of a 9×13 Pyrex dish with salsa verde (saving some for topping). Fill tortillas with chicken mixture and cheese and roll tightly, placing the seem down. Mix remaining salsa verde with 1/4-1/2 cup heavy cream and pour over enchiladas. Top with remaining cheese. Bake for 25-30 minutes, until cheese is golden brown on top. Serve with your favorite toppings.
Yields: 4 servings
Recipe Source: Kathy’s Kitchen Table