I had a chance to take dinner to someone that had just had a baby... She can't eat any gluten so I went out of the box to make this meal gluten free. Thanks to Sara and Malarie for this recipe.
Now the first thing I thought when I heard Honey Lime Enchiladas was "Really that doesn't sound good at all" But give it a chance I thought it was amazing. Also my sister and mom thought it was amazing...
Honey Lime Enchiladas
1 1/2 pounds chicken, cooked and shredded
Sauce:
1/3 cup honey
1/4 cup lime juice
1 1/2 Tablespoons chili powder
1 teaspoon garlic powder
2 (10 ounce) cans green/red enchilada sauce (La Victoria is gluten free just check the label)
1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated
18 taco sized corn (or flour) tortillas (corn is gluten free)
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Let the sauce soak into the meat for about 30 minutes.
Lightly spray 9x13 baking dish with PAM. Pour enough green or red enchilada sauce to cover the bottom of the dish. Lay six corn tortillas over the surface of the dish. (The will be overlapping.) Top with half of the meat mixture, then cover with cheese. Layer another six tortillas and cover with some enchilada sauce and the rest of the meat. Sprinkle cheese on top. Layer last six tortillas on top and cover with the remaining sauce and cheese. Be generous with the cheese. I tear the tortillas apart so they don't overlap as much and I like that better.
Bake at 350 degrees for 45 minutes to an hour.Now the crock potter in me thought and you can put it in the crock pot and cook it for 4 hours on hight or 8 hours on low. Next time I make this I am going to try it out... PICTURES COMING |