This is officially my new favorite enchilada recipe. It's both deliciously flavorful and very easy- which is a big deal for me these days. The lime and honey is a killer flavor combination, and you'll love the creamy sauce which gives the dish an enchilada-suiza-esque flair. Put this one on the menu, you won't regret it. Cross my heart.
Honey Lime Enchiladas
4 cups chicken, cooked, lightly seasoned, and shredded
1 can black beans, rinsed
1 tablespoon chili powder
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream
Combine honey, lime juice, chili powder, and chicken together and marinate for about 1 hour. Cover bottom of 9x13 baking dish with 1/2 cup of enchilada sauce. Mix the remaining enchilada sauce with the heavy cream. Assemble the enchilada by placing a heaping spoonful of chicken, spoonful of beans and cheese in tortillas. Roll up and place in baking dish. Top with remaining sauce and cheese. Bake at 350F for 20-30 minutes or until warmed through and cheese is melted. Serve hot and garnish with fresh pico de gallo.
Tip: In a hurry? I've used canned chicken (I like Costco's Kirkland brand), it turned out great and was super easy.
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