Update January 2013: This recipe has been around a long time! I originally posted it in 2008 and we are still making it today. I’ve added a few more details to the recipe and updated the picture, but basically, it’s as delicious today as it was five years ago.
I am particular when it comes to enchiladas.
To start, I prefer the sauce creamy with a kick, instead of red and spicy, and I like a lot of flavor to the filling.
The meat filling in these enchiladas is unique in that it is marinated after it has been cooked. The shredded chicken or pork soaks up the honey, lime and other seasonings and the flavor blend is beyond delicious.
16 ounces green enchilada sauce (like the Herdez brand)
1 cup heavy cream, sour cream or half-and-half
Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours.
Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.