What’s your favorite kind of food? Me, I’ve got lots; Chinese food, Italian, BBQ. At the top of the list though is Mexican food. Tacos, burritos, horchata you name it! But there is one thing I’m not a huge fan of…enchiladas. Maybe it’s because I always end up making them too saucy or too spicy; there is just something about them I haven’t fallen in love with. When my good friend Meaghan, from Cook. Craft. Love invited me to join her and 10 other talented ladies in this month’s ingredient challenge of cilantro I knew exactly what I wanted to make; an enchilada I would actually like to eat. Challenge accepted.
I thought about what ingredients I liked in some of my other Mexican favorites and honey lime immediately came to mind. Unfortunately I only had one lime and I had already gone grocery shopping for the next 2 weeks so I wasn’t about to step foot in a store again and tempt myself to buy more than just a lime. What I did have was lemon juice. And who doesn’t love lemon and lime; am I right?! And you know what… I have a new favorite Mexican dish. These enchiladas had the perfect mix of sweet and citrus. The chicken was moist and juicy and the sauce on top was creamy and tangy. Plus you can throw these together in about 20 minutes; and I’m all for a quick and easy dinner.
- 2 boneless, skinless chicken breasts
- 6-8 large flour tortillas
- 1 1/2 cup shredded cheese
- 1/2 cup honey
- juice from one lime
- 1/3 cup lemon juice
- 1/4 cup apple cider vinegar
- 1/4 cup sour cream
- 1/4 cup cilantro, chopped
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 1/2 tsp chili powder
- 1 tsp lime zest
- 1 tsp garlic powder
- Preheat oven to 425F.
- Cook chicken in a skillet or on grill and shred.
- While chicken is cooking combine cornstarch and water in a bowl.
- Add honey, lime juice, lemon juice, vinegar, zest, cilantro, chili powder and garlic powder to cornstarch mix and stir to combine.
- Bring to a boil over medium high heat.
- Reduce heat to low and let simmer for 5 minutes.
- Reserve 1/3 cup sauce.
- Pour remaining sauce and chicken into an airtight container and shake to combine.
- Sprinkle 1 Tbsp cheese along center of tortilla.
- Add 2-3 Tbsp chicken on top.
- Roll up tortilla and place in a greased 9x13 dish.
- Repeat with remaining tortillas.
- Combine reserved sauce with sour cream and stir to combine.
- Spread sauce on top of enchiladas and sprinkle with remaining cheese.
- Bake for 15 minutes.
- Top with sour cream and cilantro (optional)
You can also freeze these before cooking and save in the freezer for an even quicker weeknight dinner. Just remove from freezer and allow to thaw while oven is preheating. Now that you’ve seen what I’ve created with cilantro, head on over and check out these 11 other great recipes!
