Makes 5 Servings
Recipe adapted from Mel’s Kitchen Café (found on Stephanie Cooks)
1 tsp olive oil
2 tsp minced garlic
½ cup onions, diced
1 pound raw chicken tenders, not diced
6 tbsp honey
5 tbsp lime juice (juice from1 large lime)
1 tbsp chili powder
1/2 tsp garlic powder
10 small flour tortillas (La Banderita)
4 oz. Cabot 75% reduced fat cheddar cheese
16 ounces green enchilada sauce
1/2 cup fat-free sour cream
Set a large skillet over medium heat. Add oil, garlic, and onions. Cook for 1 minute, stirring constantly. Add chicken and cook until no longer pink. Remove chicken from skillet and shred it. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Add 2 oz. cheese to chicken mixture. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with cream. Pour sauce on enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Nutritional Information: 442 calories, 59 carbs, 7 fat grams and 35 protein grams.
Review: Loved. Austin loved more, he's a big lime guy, but I loved a lot, too. They have a distinct flavor with the honey mixed with lime, and I loved how cheesy and saucy they came out. I like the idea of a different enchilada, and to save time can easily see making this a casserole. I liked that it had flour instead of corn tortillas - mixed it up a bit! I also thought the serving was filling. Normally I do 4 or 6 servings, but 5 came out right to stay somewhat true to the original recipe, but not too over- or under-caloric for me! These will be made again, and I think they would freeze/reheat very well!
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