Monday, July 13, 2009

Honey Citrus Enchilada's

These are great! I made them for the first time when we had a few couples over for dinner, and they were a big hit. They have a kick to them because of the Chili Powder, so those of you with small children might not want to use the full tablespoon. The second time I made them, I added a bit less chili powder and more honey and lime. I think they were better the second time around actually. I also made 1 batch of the sauce and then decided to throw in another half batch when I was mixing it all up. Just depends on how much meat you have. Also, I sautee'd some red and yellow peppers last night and had them on the side because I wasn't sure how they would be in the enchilada. Next time, I will just add them in before I wrap them up.

Honey Citrus Enchilada's

6 TBSP Honey
5 TBSP Lime juice {i like fresh}
1 TBSP Chili Powder
3/4 tsp. Garlic Powder
4 Cups Chicken, cooked and shredded
1 Can Black Beans
Flour Tortillas
Shredded Cheese
2 {10 oz.} Cans Green Enchilada Sauce {you really only need about 1 1/2}

Mix first 4 ingredients together and marinate with shredded chicken for @ least an hour.
Pour about 3/4 of a can of enchilada sauce into a 9x13 inch baking dish (I also spray the dish a little with cooking spray so the tortilla's don't get stuck).

Assemble the enchiladas by placing a heaping spoonful of chicken, a spoonful of beans, and as much cheese as you like into the tortillas. Roll and place on top of enchilada sauce in pan. Top with remaining enchilada sauce (about 3/4 of a can) and shredded cheese.

Bake @ 350 degrees for 30-40 minutes, or until enchiladas are heated through and cheese has melted.


  1. These look good. I just made your baked burrito type thing a week ago and Sam and Dad liked them a lot.

  2. Maybe I'll try marinating some peppers for my enchilada and chicken for Richard. The marinade sounds really good.

  3. Also, did you use regular red enchilada sauce or like a chile verde sauce? It doesn't look red in the picture...

  4. I used a large can of Green Enchilada sauce. Its a bit more expensive than the red kind, but also a bit sweeter. I have used red (medium) with this recipe as well and it worked great.

  5. I have to say these were good. I defenitely ate-a-lotta of these encheladas!

  6. Made these tonight and they were DELICIOUS! Love it!

  7. I tried substituting shredded pork that I had done in the crock pot with some Dr. Pepper and it turned out awesome!

  8. we made these and the flavor was good--our only issue is that we only had tortilla dough and those home-cooked tortillas don't hold up like store-bought. They were a little soggy and ripped. We will make these again though. We also put rice in them to make a complete protein for me.