Do you have a style of food that you could eat ALL THE TIME? For me it’s Mexican food. I could literally eat it morning noon and night. A mexican scramble with chorizo, peppers, salsa and sour cream for breakfast, a beer battered fish taco or spicy chicken and oven dried tomato quesadilla for lunch and for dinner… oh there are so many options. I could go on, and on, and on. That is why I was SO EXCITED when Old El Paso selected me to be one of their brand ambassadors for their #YouMexiCan campaign. I knew that taking part in this campaign would mean that I could bring my readers more of things that they love, like great food. So today I present to you my Honey Lime Chicken Enchilada Recipe.
3 reasons why I LOVE this Honey Lime Chicken Enchilada Recipe:
- It’s Mexican food and like I said… I can’t get enough.
- You can make a big batch and freeze your leftovers in single serving sizes for lunches or in family sized batches for dinners.
- It’s delicious and even my picky eater daughter loves it.
If you are following along with the Sew Creative Menu Board System here is your Honey Lime Chicken Enchilada menu board card.
- 1 can of Old El Paso enchilada sauce
- 6-8 Old El Paso soft tortillas
- 1/3 cup honey
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 can of corn niblets
- 3-4 cooked chicken breasts shredded
- 2-3 cups of your favorite cheese (a spicy monterey jack is great with this but cheddar cheese works too)
- Cook and shred your chicken. I found this method for making a perfectly cooked every time chicken breast. I highly recommend it.
- Create a marinade by combing the honey, lime juice, chili powder and garlic powder. Mix well and then pour over your shredded chicken. Toss and let marinade for at least 1/2 hour or even overnight.
- Preheat oven to 350 degrees.
- Grease 2 baking pans with vegetable oil or cooking spray. Pour 1/4 of the can of enchilada sauce in the bottom of each pan and spread around so it coats bottom.
- Fill each flour tortilla with chicken, a couple spoonfuls of corn and a handful of cheese, fold in two opposite sides of the tortilla and then roll into an enchilada. Set enchiladas next to each other in the baking pan.
- Once you have finished rolling all of your enchiladas, spoon the remainder of the enchilada sauce on top and sprinkle with cheese.
- Bake at 350 for 30 minutes or until the top is slightly browned and the cheese is bubbly.
If you love Old El Paso as much as I do visit Old El Paso on Facebook.
“Disclosure – I am participating in the Old El Paso Blogger Campaign by Mom Central Canada on behalf of General Mills, and received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”