What’s Cooking: Honey Lime Chicken Enchiladas

Jonathan and I are a fan of enchiladas, but we’ve always stick to the red sauce variety. I’ve always wanted to try a white sauce enchilada and this recipe for Honey Lime Chicken Enchiladas piqued my interest.

IMG_7115Modifications/Substitutions: I didn’t make any changes to the recipe, though I changed a few methods.

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To cook the chicken I popped a few frozen pieces in the crock pot for a few hours. A handy way to shred chicken is to use a stand mixer with the paddle attachment. It literally takes seconds to shred the chicken. IMG_7108IMG_7110

Also, rather than add the chicken mixture and then a bit of cheese in each tortilla, I mixed the cheese with the chicken mixture and then added that to each tortilla.IMG_7107IMG_7111IMG_7112IMG_7113

The Verdict: After our first few bites we were pleased with our meal. By the time we were maybe halfway done we were honey-ed out. It was a bit on the sweet side. If I were to make this again I might cut the honey amount in half.

Is it Family Friendly? Not quite. Abigail did tell us a few times how yummy it was, and she did eat most it. Sarah wasn’t into it at all.

Would I Make it Again? I think I am more likely to try a different white enchilada recipe first.

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