Honey Lime Enchilladas with Cilantro Lime Rice

Well I am on a small vacation, but I thought I would leave you with one of my all time favorite dinners! I have a few posts scheduled, so keep checking back and I'll see you when I get home.

I originally got this recipe from my friend's blog she has with her sisters! These were nothing short of amazing. For a side dish, I did Cilantro Lime Rice from my kitchen cafe, which was a perfect combination! My family could not get enough of these. They were so good, my sisters cafe reposted again here.

Honey Lime Chicken Enchiladas
slightly adapted from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack and Colby Jack cheese, mixed and shredded
16 ounces green enchilada sauce, plus 1/2 of another can
1 cup heavy whipping cream, plus maybe 1/4 cup (found by the milk)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all night). Pour about 1/2 cup enchilada sauce with 1/4 cup heavy cream on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1-2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. I ended up opening another can of green enchilada sauce and using 1/2 of that along with a 1/4 more cream because of how many enchiladas I made. Bake at 350 degrees for 30 minutes until brown and crispy on top. Mine only took 20-23 minutes to bake and get brown on top.




(I borrowed this from my kitchen cafe's blog because I forgot to take a picture of mine)

Cilantro Lime Rice

2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.

I wouldn't think of serving the enchiladas without the lime rice. Try it at least the first time and see what you think!