As we all have Thanksgiving on the brain, and are inundated with recipes for the holiday, I thought I would give you something completely different to think about. This Mexican inspired dish will give you a reason to give thanks, after multiple days of leftover turkey. Enjoy and Happy Thanksgiving. 🙂
- 3 Tbsp diced green chiles, divided
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/4 cup cilantro
- 1 (15oz) can black beans, rinsed and drained
- 1 (11 oz) can corn with red and green peppers (Mexicorn), drained
- 1 (10 oz) can enchilada sauce
- 1(8 1/2 oz) package corn muffin mix
- 1/2 cup egg substitute
- 2 Tbsp chopped bottle roasted red pepper
- 1 1/2 cups (6 oz shredded reduced – fat Monterey Jack cheese)
- 6 Tbsp 30 % less- fat sour cream
- 1 1/2 tsp thinly sliced fresh cilantro
- Place 2 Tbsp green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low-heat 4 hours.
- Combine remaining 1 Tbsp green chiles, muffin mix, egg substitute, and roasted bell pepper in a bowl; stir well. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
- Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Spoon casserole onto plate; top with sour cream, and sprinkle with thinly sliced cilantro.
Happy Thanksgiving, y’all!
First, I want to apologize for the mix up with the Linky Tool, over At The Well, last week. Many sites were having similar problems. Anyway, I appreciate your faithfulness to Tempt My Tummy Tuesday, and a special thanks to those who still linked up and or shared your link in the comments. Way to problem solve, ladies! Now… on to the food!
I first discovered this recipe, last April. Cheryl @ TidyMom.net posted the recipe. As soon as I saw the recipe, I knew it would be a winner and it is. This variation on chicken enchiladas has become my hubby’s favorite. So, it is only fitting I would make his favorite meal for Valentine’s Day. I know I share a lot of Mexican food recipes. This one, for real, is a MUST! Although, I caution you. The Chipotle Chile powder does have a little “kick” to it. So, this is a spicy dish.
Honey – Lime Chicken Enchiladas (from TidyMom.net)
- 2 lbs chicken, cooked and shredded (I used a rotisserie chicken from the grocer.)
- 3 Tbsp honey
- 1/4 cup lime juice
- 1 Tbsp Chipotle Chile powder
- 1/2 tsp garlic powder
- 2 (10 oz) cans green enchilada sauce -mild
- 3-4 cups shredded Monterrey Jack cheese, and shredded cheddar cheese
- 1/2 heavy cream
- 6 flour tortillas
tasty Honey-Lime marinade
Mix together honey, lime juice, Chipotle Chile powder, and garlic powder. Add the shredded chicken and let it marinade for at least 30 minutes.
- Lightly spray a 9×13 dish with non-stick spray. Now pour enough green enchilada sauce to cover the bottom of the dish. (About 1/2 cup to 3/4 cup.)
- Fill flour tortilla with chicken, shredded cheese, and a small amount of enchilada sauce. (Make sure to leave some shredded cheese to cover the top of enchiladas.)
- Roll and place filled tortillas in pan, on top of the sauce.
- Mix the remaining green enchilada sauce and heavy cream with leftover marinade (if any remains).
- Pour sauce on top of enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 30 minutes or until brown on top. Then turn on the broiler, and put the dish on the top shelf. Let it broil until the cheese is browning and crisping up.
Honey-Lime Chicken Enchiladas
Of course you can also refer to Cheryl’s recipe at TidyMom.net. 🙂