This recipe is a sweeter version of enchiladas. I've altered the original recipe to make it healthier. I hope you enjoy this! Let me know how you liked it!
HONEY LIME CHICKEN BLACK BEAN QUINOA ENCHILADAS
1/3 cup honey
1/4 cup fresh lime juice
1 Tbsp chili powder
2 large cloves of minced garlic
1 Lb boneless skinless chicken breasts
1 can of black beans
2 cups of cooked quinoa
12 corn tortillas
1 1/2 cups mexican blend cheese
1 14oz can of green enchilada sauce
1/4 cup heavy cream
1 Tbsp chopped fresh cilantro for garnish
Preheat oven to 375, place cooked and shredded chicken enlarge bowl. Mix in black beans and quinoa. Set aside. In small bowl mix honey, lime juice, chili powder and garlic, (whisk together throughly). Pour this mixture over chicken and cover. jAllow to marinate while you prepare the tortillas 30 to 1 hour in refrigerator.
Heat tortillas in large skillet, about 20 seconds each side until flexible and golden brown spots appear. Remove tortillas and place between paper towels.
Spray sides of 9x13 pan
Combine enchilada sauce and cream, put about 1/2 into pan.
Put large spoonful of chicken mixture into 1 tortilla, roll and put seam side down into pan. Make 2 columns of 6 enchiladas each.
Pour extra enchilada sauce over top and sprinkle extra cheese.
Bake for 30 - 35 minutes until cheese is melted and tops start to bubble and brown. Serve with low fat sour cream (optional).
These were awesome. I have made a recipe similar to this before without the black beans and quinoa. I really liked the addition of quinoa and black beans, it is better with, and good for you too. So yum! Thanks!
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