{"id":6450,"date":"2011-05-27T20:06:02","date_gmt":"2011-05-28T02:06:02","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=6450"},"modified":"2011-05-27T20:06:02","modified_gmt":"2011-05-28T02:06:02","slug":"honey-lime-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2011\/05\/27\/honey-lime-chicken-enchiladas\/","title":{"rendered":"Honey Lime Chicken Enchiladas"},"content":{"rendered":"

This is another one of those recipes that I thought I blogged about a year or two ago.\u00c2\u00a0 I stumbled upon the idea of Honey Lime Chicken Enchiladas when I was looking for an enchilada recipe to use up some leftover roast chicken.\u00c2\u00a0 I’ve had enchiladas with red sauce and enchiladas with green sauce, but never any enchiladas that were slightly sweet, as the name of these implies.\u00c2\u00a0 I’ve seen this recipe in various forms on food blogs, but my favorite version comes from The Sisters Cafe<\/a>.\u00c2\u00a0 I followed their basic recipe, but substituted corn tortillas for flour since I always hate how mushy flour tortillas wind up getting in enchilada and casserole dishes. \u00c2\u00a0\u00c2\u00a0 I love this slightly different twist on enchiladas!\u00c2\u00a0 You can use chicken or pork (and leftover Cafe Rio Pork<\/a>,\u00c2\u00a0 Cuban Pork<\/a> or Slow Cooker Pork Tacos<\/a> would ALL be great in this).\u00c2\u00a0 These enchiladas freeze really well, too!\u00c2\u00a0 Serve with Mexican Rice<\/a>, refried beans, and a salad<\/a>, and you’ve got a company-worthy dinner!<\/p>\n

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Honey Lime Chicken Enchiladas<\/h3>\n

adapted from The Sisters Cafe<\/a><\/p>\n

Ingredients:<\/p>\n