Casseroles

Honey Lime Chili Chicken Enchiladas

136

These are the best, most flavorful enchiladas I have ever made! Not your everyday enchiladas! We just love these!

10
For cooking the chicken:
1 packet McCormick Fajita seasoning (1.12 oz.)
1/8 tsp. garlic powder
1/8 tsp. onion powder
4 Tbsp. olive oil

Marinade:
3/4 cup honey
3/4 cup lime juice
2 tablespoon chili powder
1 teaspoon garlic powder
(SAVE ANY RESERVE MARINADE AND ADD TO THE SAUCE)

Enchiladas:
2 pounds chicken, cooked and shredded (I usually chunk up chicken, season with a packet of fajita seasoning and a little garlic & onion powders and saute in a little olive oil. SAVE JUICE FROM COOKED CHICKEN & ADD TO THE SAUCE )
12 flour tortillas
1 (7 oz.) can diced green chilies
1 pound Monterrey jack cheese, shredded
20 ounces green enchilada sauce (2 cans)
1 cup heavy cream
First, cook your chicken: Chunk up chicken, season with a packet of fajita seasoning and a little garlic & onion powders and saute in a little olive oil in a large skillet. SAVE JUICE FROM COOKED CHICKEN & ADD TO THE SAUCE ! Then shred cooked chicken. (You can save time by running it through the food processor in a few quick pulses) Whisk the first four marinade ingredients and toss with shredded chicken in a resealable container. Let it marinate in the fridge for at least a 5 hours, but preferably overnight . Preheat your oven to 350. Grease bottom of two 9X13 baking pans. Fill the tortillas with chicken, saving marinade, and add a teaspoon full of diced green chilies, shredded cheese on top of chicken in each enchilada. Save about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9×13 pan as you go. Mix the enchilada sauce with the cream, juice from cooked chicken, and leftover marinade. Pour sauce on top of the rolled enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. I serve mine with Mexican Rice and Mexi-corn.
Nutritions

Calories
847

Sodium
5215mg
217% DV

Fat
52g
80% DV

Protein
39g
79% DV

Carbs
86g
29% DV

Fiber
13g
53% DV

Harvest Chicken Casserole Recipe

209

Read more at appetizergirl.com!

Cooking spray
1 tablespoons extra virgin olive oil ( divided )
2 pounds boneless skinless chicken breasts
Kosher salt
Fresh ground black pepper
1/2 onion ( chopped )
2 medium sweet potatoes ( peeled and cut into bite-sized cubes )
1 pound brussels sprouts ( trimmed and quartered )
2 cloves garlic ( minced )
2 teaspoons fresh thyme leaves ( or 1 teaspoon dried thyme leaves )
1 teaspoon paprika
1/2 teaspoon ground cumin
1 cup ow-sodium chicken broth ( divided )
2 cups uncooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
8
  1. Using a fine mesh sieve, rinse rice well for 1-2 minutes under cold water. Transfer rice to medium saucepan. Add 3 ½ cups water and 1 tablespoon of oil. Cover and cook over medium heat until...
    See the full directions on my site
Nutritions

Calories
433

Sodium
217mg
9% DV

Fat
12g
18% DV

Protein
31g
62% DV

Carbs
49g
16% DV

Fiber
6g
24% DV