After I had baby Oliver my dear friend Christy brought us these enchiladas. I can’t even describe to tell you how bomb they are. It is kinda surprising the flavor explosion that goes on in ones mouth. At first glance you might expect them to me your regular run of the mill creamy chicken enchiladas. You know the kind, full of cream of chicken soup, sour cream, and shredded chicken. nuh uh. These are very very different my friend.
First of all you make your own creamy sauce. Second, your chicken has been marinated in a sweet yet tart lime marinade…does this sound at all like what you were expecting? ok, kinda the title does give it away…. just a little.
serve with avocado and this amazing salsa.
So, here is a little not-so-secret secret. The best and easiest way in to make shredded chicken is to boil (in spices or broth to flavor) the place in your kitchen aid…
With your paddle attachment, shred chicken! It’ll take a whole 30 seconds.
I like to then throw in my ingredients- especially when I’m making enchiladas or and our very favorite Creamy Chicken Taquitos
And this is Christy, seriously a saint of a friend. My pregnancy was so hard on me and she was always around making dinner, babysitting kids, dropping off in-n-out. I mean seriously, I recognize how darn lucky I am to have such a friend. These kind of women are few and far between. Her dinner was definitely one of our very favorites. Someday I’ll get to repay her 10 fold!
- 1/3 cup honey
- juice from 2 limes
- 1 tsp minced garlic
- 2 ½-3 cups cooked, shredded chicken
- 1 cup corn
- 1 (15oz) can black beans, rinsed and drained
- 2 cups Monterey Jack cheese, divided
- 1/4 cup cilantro
- 1/4 cup onion- minced
- 10 tortillas (8”)
- ¼ cup butter (the real stuff!)
- ¼ cup flour
- 1 ½ cups half & half
- 1 cup chicken broth
- ½ tsp garlic salt
- ½ tsp onion powder
- 1 (10oz) can green enchilada sauce, divided
- 2 TBS mild taco seasoning (you can use medium or hot if you like to spice it up a little)
- Shred cooked chicken
- Combine honey, lime juice, minced garlic and cilantro in a bowl and stir it
- Pour chicken into a large zip lock bag, pour the honey mixture into the bag and seal it. You can shake, toss or use your hands to get the chicken nice and coated with that honey goodness.
- Let the chicken sit in the fridge for at least 30 minutes, but for a few hours or overnight is best.
- In a large bowl combine the chicken, corn, black beans, onion and 1 ½ cups of Monterey Jack.
- Pour out 1 cup of enchilada sauce and set it aside (for the cream sauce)
- Use the remaining enchilada sauce to coat the bottom of a 9x13 pan. There should be just enough. Move the pan around until it’s nice and coated on the bottom.
- Spoon out the mixture onto the tortillas one at a time, roll them and place them in the pan
- To make the enchilada cream sauce, start by making a roux. Rouxs sound complicated but they aren’t. I’ll do this step-by-step just in case.
- Melt ¼ cup butter on medium heat in a pan (I usually use a deep frying pan but you can use whatever you have handy. Just make sure it’s deep enough).
- Once the butter is melted and hot, sprinkle ¼ cup flour over the butter and mix it together with a roux spoon or spatula until it’s thick, sort of like a paste. Let it sit, stirring occasionally, until it’s a nice golden brown color and has a delicious nutty smell to it.
- SLOWLY add in the half & half a little at a time, stirring out the lumps.
- Add the chicken broth just like the half & half and stir occasionally until it thickens up again.
- Once your sauce is all creamy and smooth (it’s ok if it’s not completely smooth. No worries), add the 1 cup of green enchilada sauce that you set aside, the taco seasoning, garlic salt and onion powder and stir it all together
- Pour the sauce over all the enchiladas and top with the remaining cheese (feel free to add more if you love cheese like I do!)
- Bake at 350 degrees for about 20 minutes, or until the sauce it hot and bubbly