Tuesday, June 24, 2014


Two years ago I made enchiladas for the very first time. I found a very popular recipe on Pinterest, I bought all 18 ingredients, and I followed the directions exactly as written. It took me a solid three hours to make the recipe, and it turned out… alright. Just alright. I made the recipe several more times and got the same results. No one wants to spend $30 on ingredients and an entire evening in the kitchen just for mediocre results. So I made it my mission to make the perfect enchiladas.

I researched a variety of different recipes, and ultimately I came up with this Jalapeño Honey-Lime Enchiladas recipe. I have tested and edited this recipe numerous times, and I’m proud to say that it’s finally perfect.

These enchiladas EXPLODE with flavor! They’re a little sweet, but they still provide a spicy KICK! 

The recipe is very easy to put together. The most time-consuming part is shredding the chicken. When I make this recipe, I bake a couple of chicken breasts in the oven for about 25 minutes, and then I shred them and marinate them. However, you could always just buy a rotisserie chicken. 

And BONUS: It makes enough food for plenty of leftovers, and they reheat very well.


·         1 (4 ounce) can jalapeños
·         1/3 cup lime juice
·         1/3 cup honey
·         1 teaspoon garlic powder
·         1 1/2 pounds boneless skinless chicken breasts, shredded
·         1 (16 ounce) can green enchilada sauce
·         6-8 tortillas
·         2 cups Monterey jack cheese
·         1/2 cup sour cream (low-fat or regular)
·         1 tablespoon chili powder
·         1/4 cup chopped cilantro

1.       Whisk jalapeños, lime juice, honey, and garlic powder together in a bowl and dump in a Ziploc bag.
2.       Add shredded chicken to bag, and let it marinate in refrigerator for at least 1 hour.
3.       Preheat oven to 375 degrees Fahrenehit.
4.       Spread 1/2 cup green enchilada sauce on the bottom of a 9x13 inch baking pan
5.       Take 1 tortilla and place it on a plate.
6.       Fill it with 1/2 cup of the marinated chicken and sprinkle with cheese.
7.       Roll up the tortilla and place it seam-side down into the baking pan.
8.       Continue to fill up the tortillas with chicken and cheese and place into baking pan until you run out of chicken. I usually am able to make 6 enchiladas.
9.       Mix remaining enchilada sauce with sour cream and chili powder.
10.    Dump the enchilada sauce / sour cream mixture on top of the enchiladas in the baking pan.
11.    Sprinkle remaining cheese on top of enchiladas.
12.    Place in the oven and bake for 20 minutes.
13.    Remove from oven and sprinkle with cilantro.

Dump the shredded chicken in the Ziploc bag and let it marinate for at least an hour (but the longer the better!)

Scoop 1/2 cup of chicken mixture out of Ziploc bag, put on tortilla, and sprinkle with cheese.

Mix the leftover enchilada sauce with 1/2 cup of sour cream

Dump the enchilada sauce / sour cream mixture over the tortillas in the baking pan and sprinkle with remaining cheese.

Crispy, cheesy enchiladas fresh out of the oven!

Sprinkle enchiladas with cilantro because cilantro makes everything better.

Take a bite and repeat.. and repeat and repeat and repeat!

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