Thursday, April 28, 2016

Honey Lime Chicken Enchiladas + the BEST Green Salsa Ever.

Last night I brought dinner over to one of my very favorite friends who just gave birth to the cutest little baby possible. 

I made my signature meal.

Signature meal = the main thing I bring over to people when I'm bringing them dinner. 

It's worth sharing because a) it's one of our family's favorites and b) Cinco de Mayo is NEXT WEEK and this dish paired up with the salsa and some tortilla chips is the PERFECT meal to help you celebrate.

Honey Lime Chicken Enchiladas

3/4 cup honey
6 Tbs. lime juice
3 Tbs. vegetable oil
2 tsp. chili powder {If you want your enchiladas SPICY! add more of this}
3/4 tsp. garlic powder

Mexican blended shredded cheese
Flour tortillas
1 can green enchilada sauce

Cook and shred 4-6 chicken breasts.
{I just pile up my crock pot with chicken, add 2 cans of chicken broth and cook all day on high.  Then they just fall apart when I go to shred}.

Mix above sauce with shredded chicken. Be sure to coat ALL of the chicken. Put chicken mixture into the middle of the tortilla, sprinkle some cheese and roll up. 

Top with green enchilada sauce and more cheese.

Bake at 350 for 30 minutes covered.
Un-cover and bake for 15-20 minutes more or until cheese starts to bubble.

This salsa is soooooo yummy!

Bonus: It takes about less than 5 minutes to make.

It's got a SWEET taste to it and you can decide how much 'kick' you give it by how much of the fresh jalapeño you add.{I'm a wimp when it comes to spicy stuff so I always use just half a jalapeño.}

Green Salsa

28 ounce can of tomatillos {drain most of the juice}
1/4 cup sugar
1 bunch of cilantro {stems and all - just rinse off}
1/2 yellow onion - don't need to dice
1 jalapeno {I use half and only leave a few seeds in it in an effort to prevent too much spicey-ness.}

Just dump everything in your blender and blend!

Refrigerate before serving.  It sets up when refrigerated 
{gets kind of gel-like} so just stir before you serve.


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