Pages

Friday, January 27, 2012

honey lime chicken enchiladas (guest post)


Oh my goodness, don't those look delicious???!!!  I'm so excited to welcome Mandy from Mandy's Recipe Box as a guest blogger today.  You MUST go check out her blog - she's got some great stuff on there!  I can't wait to try out this particular recipe.  Maybe I'll get Cookie Bandit to make it for me after baby gets here... :)

Hey everyone! I'm Mandy from Mandy's Recipe Box. I am happy to be here today to help Kristin out. I love it when I can guest blog or when I have guest bloggers on my blog. It lets you meet new people and find new blogs you may not otherwise. Let me tell you a little about myself.


I am a wife and mother of 3, 2 girls (9 & 3) and a boy (7). They keep me on my toes and I love having them in the kitchen with me. I love cooking and baking (especially desserts) and I'm a converted country girl. I used to be a total Utah city girl until I met and married a farmer from Idaho. We moved to the middle of nowhere and the rest is history! 

Today I am sharing a favorite dish of mine - Honey-Lime Chicken Enchiladas. These bad boys taste even better the next day as leftovers, if you ask me. The combo of honey and lime is incredible without being overly sweet. Give them a try, and you're sure to love them.




Honey Lime Chicken Enchiladas
6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded (you can also use shredded pork. That's what I did here.)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.) Serve and enjoy.

I hope you'll come visit me at Mandy's Recipe Box. I'm also on Facebook, so visit me there, too!

Mandy from Mandy's Recipe Box
Mandy's Recipe Box is on Facebook

1 comment:

  1. These look great! I am not a huge fan of enchiladas but these sound so good I have to try them! Thanks and I will be checking out your blog tonight (and this blog since I just found it tonight)!

    Sarah from The House That Ag Built

    ReplyDelete

Related Posts with Thumbnails