In the words of my mother, "these are the best enchiladas I have ever had!" I wish I had thought of the lime and honey combination myself. You have probably seen this recipe floating around. I adapted mine from Double Batch. Everyone adds their own special touch. My change was to cook the chicken in chicken broth for extra flavor, add black beans to the filling, and omit cumin powder (no thanks on cumin ever!) The sweetness of the honey with the twist of lime was the perfect marriage of flavors. I can never get enough of any chicken enchiladas, but this might have to be the only recipe I use from now on. Thanks for stopping by. Have a bite when you can!
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
2 cloves of garlic, ﬁnely minced
About 3 boneless skinless chicken breasts cooked and shredded
1 cup chicken broth (for cooking chicken)
1 can black beans
12 corn tortillas
2-3 cups cheese, grated (the Mexican blend is best)
28 oz. can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
Simmer chicken with 1 cup chicken broth until cooked and easy to shred. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a medium bowl whisk together the honey, lime juice, chili powder, and minced garlic.
Place chicken in bowl with mixture and stir together. Allow to marinate while you prepare the tortillas, about thirty minutes in the refrigerator.
Heat the oven to 350. Heat tortillas in oil for about 20 seconds on each side. Be careful not to burn them. For a healthier version simply place tortillas in microwave for 20 seconds covered in paper towel.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 3/4 cup of the mixture in the bottom of the oiled baking dish.
Drain can of black beans. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Add one spoonful of black beans on top of the line of chicken in each tortilla. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Pour enchilada sauce mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve and enjoy!