Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely.
It was good I had to make more marinade than suggested because it was not enough for all the chicken. Next time I will ease on the honey and add jalapeno peppers for a spicy taste the chilli powder didn't quite do it.
These were so delicious! A new family favorite! We've made them hree times now and learned something new each time. Be sure to marinade the cooked chicken at least overnight. Big difference! Bake them covered for the first half of the time. I like when they get a little crispy on top. Yummy!
I made this using shredded pork instead of chicken(cooked a pork loin in the crockpot for about 5 hours then shredded). I doubled the marinade recipe and left out the half and half. Served it topped with sour cream and fresh cilantro with mexican rice on the side. The meat alone was so delicious and my husband raved about it. Best of all my 5 picky kids all loved it which is a rare thing for any dish! This is a definite keeper for us!
Very good. You can double the marinade and add two cups of cooked rice to make this go much farther. Kids loved it.
I did not care for this dish at all. The honey and lime are very strong and take away from the enchilada-ness of it I think. It was very time-intensive and we were very disappointed. Maybe we just weren't prepared for how strong it would be.
Interesting and different to try but hubby and I both agreed this wasn't a keeper. Tasty but not something I'd make again. A bit too sweet probably would be better to reduce honey to 1/4 cup. Enchilada sauce to pour on top was thin so I didn't add the half-and-half; I think adding sour cream instead would be better to thicken it up a bit.
Given that my husband and I don't typically like enchiladas this recipe gets 5 stars for producing something we both genuinely enjoyed! However I don't get the point of cooking chicken separately and then marinating it - I used my slow cooker to cook my chicken breasts IN the marinade and it turned out great. Only took about three hours on HIGH and the chicken was falling apart on its own and saturated in flavor. There was still some honey/lime juice left in the slow cooker to add to the enchilada sauce. I also put a dollop of sour cream in both the chicken mixture and the sauce on top and used about half the cheese called for a mexican blend and some sharp cheddar. Served on a bed of lettuce - tasty!
delicious! My family loves the flavor! (I never add onions though).
