Honey Lime Chicken Enchiladas

Ingredients:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 t. garlic powder

1 lb. chicken, cooked and shredded

8-10 flour tortillas

1 lb. Monterrey jack cheese, shredded

2 c. green enchilada sauce *

1/2 c. heavy cream **

* I didn't have green enchilada sauce, so I used green salsa.

** Didn't have any heavy cream on hand, so I combined milk and melted butter

Recipe:

1. Preheat oven to 350 degrees.

2. Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

3. Spray a 9x13 pan with cooking spray. Pour enough enchilada sauce on the bottom of pan to create a thing layer on the bottom.

4. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Mix the remaining enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of the enchiladas and top with reserved cheese.

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

Rating: 4 of 5

These were pretty good. LaDon said they were the best enchiladas he's had to date....of course, that could be because he has a love affair with cheese and there is a LOT of cheese in this dish. I thought the taste was different, but good. The honey and lime weren't super strong, but there were there and made a nice combination with the chili powder. I'd make them again.

Source: The Girl Who Ate Everything, Honey Lime Chicken Enchiladas

Creamy Chipotle Enchiladas

Ingredients:

2-3 lb. pot roast

10 oz. can of diced tomato with green chilies

8 oz. can Ro Tel enchilada sauce

7 oz. can chipotle peppers in adobo sauce

1/2 t. cumin

1/4 t. oregano

2-3 cloves garlic, minced

1/2 -1 c. heavy cream

1 can of corn, drained

1 can of black beans, rinsed and drained

8 oz. can tomato sauce

1/4 c. cream cheese, somewhere between softened and melted

6 large tortillas

shredded cheddar and mozzarella cheese

sour cream

cilantro, chopped

Recipe:

1. In a medium bowl, mix diced tomatoes, enchilada sauce, chipotle peppers and adobo sauce, cumin, oregano, and garlic.

2. Place roast in crock pot and cover with tomato-chipotle mixture. Cook on high for 4ish hours.

3. Remove roast from crock pot and shred meat.

4. Using a fine strainer, pour juices from crock pot into a medium bowl. Reserve juices. Remove chipotle peppers from strainer. 

5. Replace tomatoes and green chilies (in strainer) in the crockpot. Pour about 2-4 cups of reserved juices into crockpot. Pour in heavy cream and stir together. Replace meat. Add black beans and corn. Continue cooking for another 20-30 minutes. (The key thing here is to have enough juice/sauce to coat the meat. It's not going to cook that long so it shouldn't dry out.)

6. Mix tomato sauce and cream cheese together in a small bowl.

7. Grease 9x12 baking dish and preheat oven to 350 degrees.

8. Lay out a tortilla and scoop meat mixture on to 1/2 of the torilla. Place a handful of shredded cheese on top and then roll the torilla. Place seam side down in baking dish. Repeat until dish is full. (I actually ended up with extra meat so there would be enough to almost make 2 full baking dishes of enchiladas.)

9. Cover enchiliadas with tomato/cream cheese mixture. Top with cheese.

10. Place in oven for 15-20 minutes, until cheeses are melted.

11. Serve and top with sour cream and cilantro.

Rating: 4 of 5

This was one of those meals that I used whatever I had on hand. It actually turned out really well. I didn't measure anything so the measurements are all my best guess. The chipotle peppers add a pretty good kick, so I used the cream and cream cheese as a way to tone it down a bit. If looking to cut out some of that then you could just remove the chipotle peppers from the adobo sauce before the initial cook time. I really enjoyed this dish and would make it again!

Source: my own

Slow Cooker Shredded Beef Enchiladas

Ingredients:

2 lb. beef chuck pot roast

1 t. cumin

1 t. chili powder

1 t. garlic salt

1 t. Mexican oregano*

1 pinch coarse salt **

1 pinch freshly ground black pepper

1 4-oz can diced green chilies

1 10-oz can hot enchilada sauce***

1 20-oz can mild enchilada sauce

10 6-inch flour tortillas

1/2 c. cilantro, chopped

2 c. shredded Monterey jack cheese

*I just used the oregano I had on hand

**I used Kosher salt as my coarse salt

*** Ok, so I didn't have the time to hunt down the cans of green chilies or enchiladas sauces. So, instead I bought 4 8-oz cans of Ro Tel's Zesty Tomato and Green Chili Sauce Original. This combo made for an alteration in preparation, but I think it still turned out fine.

Recipe:

1. Arrange the beef in the slow cooker and toss all the spices in, cover and cook on the lowest setting for 6 hours. *

2. Shred with two forks. Place in a bowl and add the diced chilies. Combine **

3. Preheat oven to 375 degrees F.

4. Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9x13-inch baking dish.

5. Evenly divide the beef mixture and cilantro at the edge of each tortillas; roll up tightly and layer in the dish seam side down. Continue until the dish is filled.

6. Pour the remaining sauce over the enchiladas. Sprinkle the mozzarella cheese over the top.

7. Place in the oven for about 40 minutes, until the cheese is browned and bubbly.

8. Let sit for about 5 minutes before serving. Garnish with cilantro.

*I, like usual, cut the time in half and cooked on high. I actually, cooked on high with all the spices for 2 hours and then added 2 cans of tomato/chili sauce and cooked for another 1.5 hours.

** This step is skipped because of the sauce situation mentioned earlier.

Rating: 4 of 5
These were pretty good, but they weren't great. Maybe it's because I made some changes in the recipe, but they weren't crazy drastic changes. I think here's my problems with the recipe: I didn't like using pot roast as the meat. It was a little tougher than I anticipated. I loved the cilantro, but I thought the enchiladas were a little skinny. Next time I think I'll add some corn, beans, a little bit of rice, and some others to give it a bigger punch. Also, if you're in a hurry, this dish definitely doesn't need to be in the oven for 40 minutes. I actually only had mine in for 25ish. That happens when this are thrown together hot. I did like the tomato/chili sauce I used. It was the perfect amount of spicy for me.

Source: Bev Cooks, Slow Cooker Shredded Beef Enchiladas

Chicken Enchiladas with Red Chile Sauce

Ingredients:

1 medium onion, chopped fine

2 jalapenos, seeded and chopped fine

1 t. canola oil

3 medium cloves garlic, minced

3 T. chili powder

2 t. ground cumin

3 t. sugar

1 15-oz can tomato sauce

1 c. water

1 large beefsteak tomato, seeded and chopped

1 lb. boneless, skinless chicken breasts (2 large breasts)

2 c. shredded cheese

1/2 c. minced fresh cilantro

12 6-inch soft corn tortillas

cooking spray

salt and ground black pepper

Recipe:

1. Preheat oven to 425.

2. Combine the onion, jalapeno, 1/2 t. salt, and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.

3. Stir in the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds.

4. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

5. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

6. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

7. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 c. of the enchilada sauce, 1 c. cheese, and the cilantro. Toss to combine.

8. Stack the tortillas on a plate and cove with plastic wrap; microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 c. of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

10. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly.

11. Reduce heat to 400 degrees F. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

12. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

13. Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Rating: 3.5 of 5

These enchiladas were good, but they weren't out of this world, or even on par with restaurant enchiladas at all. But, then again, I have pretty high standards for enchiladas. Have you been to Mama Chu's in Provo (their chimichangas are to.die.for. delicious)? I liked the browning process of the tortillas at the very beginning to give it the crunch factor. I thought the spicy factor for this dish was just right. I was expecting it to be a little bit more kick-y with 2 jalapenos AND 3 T. of chili powder. But, it was fine. At this point, I'm not sure if I would make these again. Not because they weren't good, but just because I think there is a better enchiladas recipe out there.

Source: Pink Parsley, Chicken Enchiladas with Red Chile Sauce