Sunday, April 15, 2012

Recipe Review: Honey Lime Chicken Enchiladas

Mmmm. Doesn't the name just sound like it's going to be a good recipe? I'm pretty sure this is another recipe I found via a picture on Pinterest. You can really build up an appetite browsing there.

 A couple of weeks ago * long while back I roasted 2 whole chickens a day or so before the Super Bowl. I knew I would need some for the Wonton 'Quitos but wasn't really sure how much I'd get out of one so I did two. I'm still kinda new to roasting chicken to use in recipes and figuring just how much you get out of one. I used to just buy a rotisserie chicken but haven't done that in probably two years. So anyway, I had two cooked whole chickens, took the meat off the bones and put one into a freezer bag for later. Now it's later! I figured if I was going to spend the time roasting one chicken why not do two? It's nice to have cooked chicken just waiting for me in the freezer. Plus, it saved me from buying another chicken this week.

First off let me say the marinade smells amazing! I did alter the rest of the recipe a little to make it more Weight Watchers friendly and ran it through the Recipe Builder. I just couldn't bring myself to use a cup of heavy cream in the recipe and that's not something I ever have on hand, so I thought I would try using some fat-free evaporated milk (I apparently "stocked up" during the holidays and have a few cans to use) and flour to thicken it a bit.

Honey Lime Chicken Enchiladas
adapted from Six Sisters Stuff
Serves: 8
WWP+: 7

6 Tbsp honey  
5 Tbsp fresh lime juice  
1 Tbsp chili powder  
1/2 tsp garlic powder  

2 cups chopped cooked skinless, boneless chicken breasts, shredded  
8 items Mission® Carb balance whole wheat tortillas - fajita size  
2 cups Weight Watchers reduced fat Mexican style blend shredded cheese  
1 cups fat-free evaporated milk  
2 Tbsp white whole wheat flour  
2 cups canned enchilada sauce, green  

Whisk the first four ingredients and toss with shredded chicken in a resealable bag. Let it marinate for at least a 1/2 hour or up to 6 hrs.

Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken and shredded cheese, saving any marinade that wasn't absorbed. Set aside about 1 cup of cheese to sprinkle on top of enchiladas.

Put tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the evaporated milk and heat gently. Add flour and any leftover marinade and cook a couple of minutes until it thickens slightly. Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.

Bake at 350° degrees for 30 minutes until brown and crispy on top.

*and if you're wondering just how long ago I made these enchiladas I finally found the photo in a folder from mid-February! Better to post late than never!

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