About a year ago (has it been that long???), my 15 year old son was diagnosed with Celiac’s Disease. I could launch into a long explanation here…but I will spare you and simply say….he can’t eat anything with gluten in it. This was discouraging, to say the least, when we first found out. I feared he would starve because I wouldn’t know what to feed him! I don’t even want to think about how much rice and potatoes we ate in those first weeks and months.
It’s been a process, but I am finally starting to feel more comfortable with my ability to feed this young man, even though at 15 (almost 16) he almost eats his weight in food everyday! :-) The most important thing I have figured out is that while there are definitely some restrictions involved…there are LOTS and LOTS of wonderful recipes out there that are NATURALLY Gluten Free, or N.G.F.! I like to think I invented that term…and until someone tells me otherwise…I’m sticking with it.
The recipe I’m sharing today falls under the N.G.F. category. I discovered it on Pinterest.com a couple weeks ago (more on my Pinterest obsession in a future post) and have made it twice since then! It was a HUGE hit with my family….as I hope it will be with yours. :-) Honey and Lime! Who knew????
One DELICIOUS Good Thing!
Honey-Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
1 Tablespoon chili powder
2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded
1 14-oz can of green enchilada sauce (I used chile verde)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro for garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
Ran across this N.G.F. recipe today on Facebook! Decided I had to add it to today’s post. :-)
Great timing…right before the 4th of July BBQ!! Enjoy!