Monday, January 28, 2013

something tasty for the start of the week.

I made the tastiest lunch on Saturday. And it made enough for 8 more lunches/dinners. And I haven't gotten sick of yet so I think this recipe needs to be shared!

Honey-Lime Enchiladas 
Adapted from 71 toes.

1 rotisserie chicken (or 4 chicken breasts)
2 jars of Trader Joe's salsa verde (or any green enchilada sauce would work)
2 cups of cheddar/mexican blend cheese
6 tbsp of honey
6 tbsp of lime juice
1 1/2 tbsp of chili powder
12 wheat tortillas
optional: bell peppers, onion, cilantro, spinach, black beans

01. Shred chicken into bowl and mix in honey, lime juice and chili powder. Put this mixture in the fridge for awhile to marinate.

02. Turn your oven to 350. Spray two 9X13 pans (or any random assortment of pans) with cooking spray. Use one jar of the salsa verde to coat the bottom of both pans.

03. Chop up some veggies to make these babies healthier. I used bell peppers, onion, cilantro, and spinach in mine.

04. Take chicken mixture out of the fridge and add in your veggies and 1 1/2 cups of cheese. Mix well and then start adding the mixture to your tortillas, when placing a tortilla in the pan make sure the fold is on the bottom. Once all your tortillas are filled and rolled, pour the other jar of salsa verde on top of both pans and add the other 1/2 of cheese (or more).

05. Bake for 30-40 minutes depending on the amount of crispyness you prefer. Enjoy!

1 friskies:

Caitlin said...

Oh, this sounds so tasty! And maybe a little healthier than the enchiladas I usually make because there's no sour cream?!