Honey Lime Enchiladas

This is my new favorite recipe, amazingly delicious, healthy and Clean!! You MUST try this!! Use it on a night you have some extra time to cook, or even for company, they are that good! You can cook the chicken and make the Enchilada sauce ahead of time so you're not cramming in the kitchen doing a lot all at once. Prepping is nice!!

Ingredients for Enchiladas:
*1 1/2 lbs bonless skinless chicken. (I use organic chicken or free range). To save time put your chicken with a little bit of broth and chili powder into your crock pot and cook it all afternoon so its ready when you're ready to put the enchiladas together. Or cook your chicken how you like to get it shredded. I just found the crock pot to be super easy and yummy (I hate boiling chicken!)
*10 tortillas, whatever your preference. I love to use the "carb control" tortillas because they have like 10 g of fiber! But you can use corn, or whole wheat or whatever you like!
*Mexican cheese blend, about 3 cups depending on how much cheese you want inside and as topping!:)

Marinade for shredded chicken:
*1/3 C. Raw honey
*1/4-1/3 C. Lime Juice (2-3 limes)
*1 Tb. Chili Powder
*2 cloves crushed/minced garlic
*1/3 bunch cilantro, finely chopped

Wisk these together in a bowl to combine then add your shredded chicken.

Homemade Green Enchilada Sauce:

*1 T. Olive Oil

*1 Small Onion, sliced

*3 Garlic Cloves, minced

*1 Green Bell Pepper, seeded

*1 Jalapeno - seeded

*About 8 tomatillos, husked

*1/4 bunch of cilantro

*1 tsp. salt

*1 tsp. cumin

*1-2 c. chicken broth (depending on consistency you like)

*1 C. Plain greek yogurt

In a large pot saute onion and minced garlic in the olive oil until onions are transparent, and both smell wonderful. Meanwhile, while that is sauteing grab a blender and start cutting and seeding your veggies. Place them all in the blender. When onion and garlic is done, add those in the blender as well. Blend all the veggies and chicken broth together, leave out the salt, cumin, and greek yogurt. Blend until smooth. Transfer the blended sauce into the large pot, add the salt and cumin. Simmer on medium for 10-15 min or until desired consistency. Wisk in the yogurt during the last 2 minutes of cooking. You will only use about 2 cups of this sauce for the Enchiladas and will have some left over! Save it for another mexican fiesta later in the week. Use it any way you like!

 I borrowed/adapted this green enchilada sauce recipe from a blog I found on Pinterest: Cook & Craft me Crazy.

Putting it all together:

OK preheat your oven to 350 degrees and get out your 9x13 glass pan and spread about 1 C. of the Green Enchilada Sauce in the bottom of the pan. Then get your tortillas ready by steaming them in the microwave wrapped in a wet paper towel until warm and flexible (maybe 30 seconds). Working one tortilla at a time place a spoonful of your chicken mixture into the center of each tortilla with a sprinkle of the shredded mexican cheese. Roll up and place in your pan seam side down. When you finish wrapping all the enchiladas, pour the remaining marinade into the enchilada sauce and top the enchiladas with sauce and cheese. Bake for 15-25 minutes or until cheese is melted and starting to brown on top. Garnish with cilantro and enjoy!!

And I got the Honey Lime Enchilada recipe from my friend Brooke Nielsen who got it from Alyssa Griffeth (the recipe has her name on it! Just want to give credit!!:)

Seriously this is the most amazing recipe ever!! It's even better topped with fresh pico de gallo salsa or even fresh avocado slices. Enjoy!!!!