Honey Lime Enchiladas

I discovered these Honey Lime Enchiladas on Pinterest. They're from Six Sister's Stuff. I made just a couple adaptations based on what I had on hand. I really love the flavor combo!

 

 

 

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I just used 2 cans chicken)
8-10 flour tortillas (I bought these jumbo tortillas, so ended up only using 4)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I used half and half because I used the last of my whipping cream making ice cream)

Mix the first four ingredients together and marinate the chicken for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

Fill the tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
 
  

Put tortillas in 9x13 pan as you go.

 

Mix the remaining enchilada sauce with the cream and pour sauce on top of the enchiladas.

Sprinkle with remaining cheese.

 Bake at 350 degrees for 30 minutes until brown and crispy on top.

Enjoy! 

Cafe Rio Pork Burrito, Enchilada Style

One of my favorite places to eat is Cafe Rio. I could probably be content eating there everyday. I'm a creature of habit and always order the pork burrito, enchilada style. It is a-mazing! Just in case I move out of Utah I feel a deep need to be able to replicate the recipe at home. This weekend I did just that and it tasted soooo good! I was super excited for lunch today because I knew I had leftovers (which, by the way, were awesome reheated). This is probably my favorite recipe I've made to date! It may seem like a lot of work to some, but it is soooo worth it! I adapted it from Marin's Creations.

 12 large tortillas (I doubled my homemade tortillas)
Sweet Pork:2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand mild spiciness, but any will work)
1+ cup brown sugar1/4 onion, diced
Cilantro-Lime Rice:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro
Cilantro Ranch Dressing:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
Black Beans:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro Sweet Pork Marinate the pork with about a can and a half of coke and about 1/4 c. of brown sugar overnight. 

  Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.

Tip: I love to use slow cooker liners to make clean up easy.

Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 

  In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.

  **If you like yours "enchilada style," reserve some sauce (I took about 1/2 cup of the blended sauce and added it to the 1/4 can left of enchilada sauce) Put shredded pork, onions, and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice: In a microwaveable bowl combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Microwave for 15-20 minutes, until rice is tender.  In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing: Mix all ingredients together in the blender. That's it!

 

Black Beans: In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Tortillas:

I doubled my recipe here. I wanted big, round tortillas this time so I did things a little differently. I let the dough rest for an hour, rolled it out, and used a bowl to cut out large circles (it was like using a giant cookie cutter). It worked very well, and I was able to make 12 large, round tortillas.

Assembly:

Layer rice, beans, and pork in tortillas. Lay burritos seam side down in pan. I like mine "enchilada style," so I poured some of the reserved sauce over them and sprinkled some cheese on top. Broil for 2 minutes.

 

Creamy Chicken Enchiladas

I love enchiladas and when I saw Amanda's recipe over at Kevin & Amanda, I knew I had to try it! I altered it a little and used canned chicken and homemade tortillas.

  1 Tbsp butter  1 can Rotel tomatoes with lime juice and cilantro, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups canned chicken
8-10 (8-inch) flour tortillas (I made mine from scratch. See recipe here.)
2 cups shredded cheese (I used a fiesta blend: monterey jack, cheddar, queso quesadilla, & asadero)
1 pint whipping cream

Preheat oven to 350 degrees. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add Rotel and cook 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.

Roll up tortillas and place seam side down in a lightly greased baking dish.

Sprinkle with cheese, and drizzle with cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

 These are so wonderful and creamy! This is definitely on my "make again" list!!

I served mine with rice, recipe below.

I just used ingredients I had on hand to make the sauce. I melted a Tbsp. of butter in a pan. I diced up 4 tomatoes, part of onion, and some green pepper. I added those to the pan. Then I added some garlic salt and pepper. Super simple and easily adjustable to what you have in your kitchen. 

While I was letting the sauce simmer, I cooked a cup of regular white rice. When it was done I mixed it with the sauce. My husband loved it!