Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways.
So I'm always excited when I see a new way to make enchiladas. This time I needed something quick. I had the chicken, I just needed stuff to put in it.
These were perfect.
The flavor combination of the honey, lime and chipotle is wonderful. A lot sweet with a little spice for the tongue.
This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to in a couple weeks!
Honey Lime Enchiladas
Adapted from TidyMom
2 lbs. chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained
6 tbsp. honey (1/4 cup + 2 tbsp.)
1/2 cup lime juice
1 tbsp. chipotle chili powder
1 tsp. garlic powder
2 (10 oz) cans green enchilada sauce
6 oz. colby jack cheese (or whatever kind you'd like)
1/2 cup milk
18 -6 in. 100 calories whole wheat tortillas
Cook chicken, cool, shred. Mix together the honey, lime juice, chipotle chili powder and garlic powder. Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more.
I used a 9 x 13 pan and an 8 x 8 pan. Pour a small bit of sauce on the bottom of the pans.
Mix milk with the enchilada sauce.
Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla. Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese. Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan. Cover enchiladas with the rest of the sauce and sprinkle with cheese. Bake at 350 for about 30 minutes. Or cover one pan with aluminum foil and freeze for another night.
You could also use 3 - 8 x 8 pans with 6 enchiladas in each and freeze two of them.
Total calories = 4801 calories
18 servings = 267 calories per enchilada
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.