RECIPE
HONEY LIME CHICKEN ENCHILADAS
-1/3 cup honey
-1/4 cup lime juice (or more to taste)
-2 tsp chili powder
-2 large cloves garlic (minced) or 1/2 tsp garlic powder
-2 large chicken breasts, cooked and shredded (or use rotisserie chicken)
-2 cups shredded Mexican cheese blend (pepper jack cheese works great too)
-1 (one) 14 oz can enchilada sauce (Hatch green enchilada sauce is the best!)
-3/4 cup heavy cream (or substitute fat free sour cream)
-12 tortillas (I substituted rice for this recipe)
-Chopped cilantro
-Sour cream
-Nonstick cooking spray
Boil chicken until completely cooked then shred. Combine honey, lime juice, chili powder and garlic. Whisk together in bowl, add shredded chicken, cover and marinade in fridge for a while (at least a few hours and up to two days).
Cook rice and spread out on your freeze dryer trays.
Mix enchilada sauce with the cream and pour half of the mixture over the rice and spread evenly.
Add chicken next, then the remaining sauce, then shredded cheese. Garnish with sour cream, beans, or chopped cilantro if wanted.
Notes:
I load up on the enchilada sauce so that when I rehydrate, there’s plenty of flavor there. I love my food saucy!
When making this as a regular enchilada recipe, you can use flour or corn tortillas instead of the rice. Brown the tortillas lightly in a pan with nonstick spray, stuff with the chicken, sauce, and some cheese, put down some sauce in the bottom of a 9x13, fill the pan with enchiladas, sauce and cheese over the top. Bake at 350 for 30 min or until bubbling all the way through.
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Негізгі бет How to freeze dry chicken enchiladas
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