I found this on a blog the other day and thought to myself "these sound awesome". They sounded a little tedious so I waited for a good time to make them and I will definitely be making these again and again! I boiled the chicken but I will plan ahead next time and cook in the crock-pot for better tasting and moister chicken. I will say, my stomach actually hurt after eating these because I ate way too much. That's how good they are!
1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth (or box, if you are boiling)
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded16 ounces
green enchilada sauce (I used the green Verde sauce from Trader Joe's and loved the flavor)
1 c. heavy cream or half and half (i think FF would work just fine)
Cook onion in butter (or spray butter to save calories) until translucent. Place chicken, chicken broth, onions, chili powder, garlic, salt & pepper in the crock-pot. Cook on low for 8 hrs, adding more broth as needed, you don't want it to dry out. Remove chicken from crock and keep 1/4 cup of the juices for marinade. Discard rest.
Shred chicken, place in in large Ziploc bag, add honey & lime, marinate for at least 30 minutes, longer if possible. Grease 9x13 casserole, coat bottom of dish with enchilada sauce. Drain marinade from chicken into small bowl, add cream and rest of enchilada sauce. Mix together. Fill tortillas with chicken and cheese (saving some cheese to top enchiladas). Top enchiladas with cream mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top.
No crock-pot way: Boil chicken in half chicken broth, half water, chili powder and garlic. While boiling, cook onions in butter. Once chicken is done, shred chicken and combine with onions and marinade. Marinate in Ziploc, continue recipe as written.