I have a problem, guys. What’s my problem? I have a major sweet tooth. If I could, I’d find a way to sneak a sweet flavor into any dish I make. I’ve been known to put a raspberry sauce with white chocolate drizzled on salmon. Yes, on salmon. But hey, the people I make it for tend to like it so no problem right?
This dish is one of those dishes where my sweet tooth has slightly taken over. Instead of going spicy and heavy on the mexican flavors, I have went to the sweet side of the enchilada world. I found this idea online, and as it turns out, quite a few people do this so I’m not alone!
SWEET-TOOTH PEOPLE UNITE!
At any rate, anybody who likes enchiladas should give these a try. It is unique from the common enchilada. The real secret behind this dish, the trick that makes this dish absolutely a 10 out of 10 in my book, is in the marinade. I’ll tell you right now, don’t make this dish if you don’t plan on soaking your chicken in this sauce overnight first.
I’ve done it that way ONCE (and only once, never to do again), and the chicken practically zeroed out in the flavor section. For the best results for this dish, soak the chicken overnight in this marinade. If you do, every single bite of your enchiladas will be bursting with honey-lime-enchilada flavor and will make you go back for seconds.
From what I’ve seen online, everyone puts heavy cream in this recipe. I do not. We barely ever buy heavy cream or need it, so I swapped it out with sour cream. At first, I used to make this recipe with heavy cream and I found the sauce to be very runny.
So sour cream was a natural solution – not only did it add an extra tang of a flavor, but it thickened the sauce so it wasn’t running all over the place. For a little bit of a crunch, I’ve added green onions and the flavor of cilantro. And of course, extra honey. You can never have enough honey.
Here’s what you’ll need:
3 limes, squeezed and zested
4 cups shredded chicken
4 cloves of garlic, smashed
1 can green enchilada sauce
1/2 cup sour cream
1/3 cup honey + 3 tbsp. honey
1 cup shredded white cheese
1/2 cup minced cilantro
2 stalks of green onions, chopped finely
1. Combine 1/3 cup honey, lime juice, chili powder, garlic in a large zip-lock bag. Add shredded chicken, close the bag and shake to coat well. Put it on a plate and place in the fridge to marinate overnight.
2. Mix green enchilada sauce, 3 tbsp. honey, and sour cream. Take out the chicken from the fridge, and place in sieve to remove the extra juice. If you have any juices left over, put in bowl with the enchilada sauce and mix. Add the green onions and the cilantro to the chicken and mix well to combine.
3. In a large baking pan, pour 1/2 cup worth of the sauce on the bottom of the dish and swish around to cover from corner to corner. Making one enchilada at a time, take a flour tortilla, scoop a handful of the marinated chicken on top, sprinkle cheese on top of that, and roll. Place in the baking pan with the seam facing the bottom. Do this until all the chicken is gone.
4. Pour the sauce over the enchiladas, and bake in 350 degree oven for 30 minutes. Right before serving, sprinkle on some extra cheese if you like.