Chili Lime Chicken Enchiladas

I bought some limes at Trader Joe's the other day and decided today was the day to use a couple of them. But what should I put them in? I've been hungry for chicken enchiladas, so off I ran to the store to buy a rotisserie chicken. (I have a freezer well stocked with chicken breasts, but I didn't want to take the time to thaw, cook and shred them.)

I love lemon anything, and lime is a close second to lemon. Lime is often found as an ingredient to give Mexican food a little something extra to bump up the flavors. So, here goes:

1 rotisserie chicken, deboned and deskinned. It was probably 5-6 cups of chicken.
The juice of 2 small limes
1/2 C honey
1.5 Tbsp chili powder
1 tsp garlic powder
1/4 an onion, finely chopped
6-8 slices jalapeno from a jar, finely chopped
2 C grated cheese, divided
3/4 C sour cream, divided
3/4 C heavy cream, divided
1 C enchilada sauce, OR non-chunky salsa
Handful of chopped cilantro
6 flour tortilla shells



Here is the rotisserie chicken, completely deboned and skinned and slightly shredded.



Here are the onions, finely chopped. I use a Pampered Chef chopper to get them uniformly fine like this.

Take a sealable plastic bag and place your lime, honey, chili powder, garlic powder, onions and jalapenos in it, along with the shredded chicken. Zip the bag shut and mix the ingredients really well, until everything is well coated. Place in fridge for at least an hour. Overnight would be OK too.



Here are all the flavorings and the chicken mixed up in the zip loc bag, ready to go in the fridge.

When you are ready to assemble your enchiladas preheat oven to 350. Lightly grease the bottom of a 9X13 casserole dish.

Remove the chicken from the bag, placing into a medium mixing bowl. Add 1/4 C cream, 1/4 C sour cream and 1/4 C enchilada sauce or salsa, plus 1 C of the cheese. Mix well. (You can mix the creams and sauce prior to adding it to the chicken, if you wish.)



Fill your tortillas with approximately 1 C of the chicken mixture and roll the tortilla closed, placing it seam-side down in the casserole dish. Repeat until all of your tortillas and filling is used.

Mix together 1/2 C cream and 1/2 C sour cream with 3/4 C enchilada sauce or salsa and pour over the top of the rolled tortillas. Sprinkle the cilantro over the tortillas and then top with the remaining cheese.



Bake at 350 for 30 minutes.



There was only a slight hint of the lime flavoring; I would have liked a little more, so next time I will use 3 limes. You can adjust as you see fit.