|(sorry the colors are off on these)|
When you read a recipe and see a bunch of comments that say things like, “I made this two times last week, it’s that good!” or “This is now our favorite recipe!” you know that it’s going to be good. I found this recipe on pinterest. Then I followed it through four blogs to the original post at the Sisters’ Cafe. My first ever “your recipe, my kitchen” post, Caramel Apple Cake, in Jan 2011 came from their site, too. It’s definitely a site worth looking through.
|(still green…don’t know why)|
These enchiladas are different than most because the chicken “marinates” after it’s cooked. I actually found the finished enchiladas too sweet for my tastes, but my children RAVED about them. I think I may just decrease the honey from 1/3 cup to 1/4 next time, just to see. I will be making them again, though!
|(I am devestated that Picnik is closing down. Must learn photoshop)|
Just in case you are worried that this blog is going to become a gluten free zone, it isn’t. I am still feeling my way through my new diet, but I am not forcing the other 6 people in the house to give up some of their favorite food items. There will still be a fair amount of “regular” foods, too, especially desserts. I have, however, stocked my pantry with such things as potato starch, xanthan gum, sorghum flour and corn meal. Plus! I have a new grain grinder (never touched gluten) to grind rice, millet and corn myself. Woot Woo!
- 1 pound cooked chicken breasts, shredded
- ⅓ cup honey
- juice of two limes
- ½ tsp cumin
- ½ tsp chili powder
- 1 tsp garlic powder
- 1 28 ounce can green enchilada sauce
- cheddar cheese
- corn tortillas
- Place the shredded chicken in a large glass bowl.
- In a smaller bowl, whisk together the honey, lime juice, cumin, chili powder and garlic powder.
- Pour the “marinade” over the chicken.
- Cover and refrigerate for at least 30 minutes.
- Pour some enchilada sauce into the bottom of a 9X13 pan.
- Fill corn tortillas with chicken and cheese, placing them into the pan seam side down.
- After you have filled the pan, pour the remaining sauce over the enchiladas.
- Top with cheese.
- Bake 350 degrees for 30 minutes or until the cheese has a hint of brown to it.
- Garnish with sour cream, tomatoes, olives, avocado or lettuce if desired.
Your turn! What did you make???