Monday, January 23, 2012
Honey Lime Chipotle Chicken and Enchiladas
After Thanksgiving I was searching for some creative ways to use the leftover turkey and found this honey chipotle chicken recipe so we had to try it on our turkey. It was so good and my husband has been asking me to make it again ever since. Recently on pinterest I saw a recipe for honey lime enchiladas and immediately knew that I had to try that too. The problem was that we didn't have any cooked chicken and I didn't feel like just cooking a chicken to marinade it after for these recipes.
I figured that there must be an easier way. My solution was to cook the chicken with all the yummy flavors in the crock pot. It turned out amazing and my husband couldn't stop raving about how good it was!! I kept the spiciness level to a minimum so the kids could eat it too and they loved it as well. My picky 3 year old even asked for seconds which almost never happens. If you want it really spicy, feel free to add more chipotle peppers. I think next time I might add some chipotle peppers to the sauce instead of using green chiles too. I love when dinner experiments turn out good.
Honey Chipotle Lime Crock Pot Chicken
Inspired by this recipe
1/2 cup honey
juice of 2 limes (about 5-6 T)
3 chipotle peppers in adobo sauce (use more if wanting more spiciness)
2 t adobo sauce
1 T minced garlic
about 1 pound of boneless skinless chicken breast (about 3-4 chicken breasts)
Combine first 5 ingredients and puree using an immersion blender (or regular blender). Place chicken in crock pot and pour puree over the top. Cook on low for 5-6 hours.
About a 1/2 hour to an hour before serving, remove chicken, shred and then return to crock pot soak up the juices/flavor. Serve in tacos, burritos, salad, or use in enchiladas like the recipe below.
Honey Chipotle Lime Chicken Enchiladas
Inspired by this recipe
Honey Chitpotle Lime Chicken (recipe above)
8 flour tortillas
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
1 can cream of chicken soup
3/4 sour cream
1 4 oz can of diced green chiles (or 1-2 diced chipotle peppers)
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Mix the last three ingredients to make a sauce. Spread a few spoonfuls of sauce on bottom of pan. Fill tortillas with chicken mixture (leaving as much of the juice as you can so they don't get too soggy) and a mix of the two cheeses, reserving about a cup of the cheese for the top later. Roll and place in pan. Add any of the leftover juice to the sauce and mix. Cover enchiladas with the sauce and then cover with foil. Bake for 30 minutes or until hot and bubbly. Remove foil and sprinkle cheese on top. Bake for another 5-10 minutes or until cheese is all melted.
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