January 1, 2010

Pocket Edward Enchilladas

Courtesy of Lauren :)

2-3 chicken breasts, cooked and diced
1-2 cans green enchilada sauce
2 cups cheese
8-10 flour or whole wheat tortillas
1/2 cup sour cream
4-5 cloves garlic, minced
1/2 onion, diced
3 TBSP honey
5 TBSP lime juice
1 TBSP chili powder
2 tsp cayenne pepper ( I would use less if you don't like too much heat)
cream cheese, softened

-Preheat oven to 350*
-Add 1 TBSP of olive oil to a skillet and saute the onion and garlic together over medium heat for about 5 minutes
-Whisk lime juice and honey together; add chili powder and cayenne pepper and mix well
-Add honey mixture and chicken to the skillet, and cook until warmed, stirring frequently
-Pour a small amount of enchilada sauce on the bottom of a 9x13 pan; just enough to cover the bottom
-Spread 1-2 TBSP of cream cheese on half of each tortilla, fill with 2-3 spoonfuls of chicken mixture, sprinkle with cheese, roll up, and place seam-side down in pan
-Whisk remaining enchilada sauce and sour cream together; pour over the top of enchiladas and sprinkle with remaining cheese
-Bake for 20 minutes

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