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  • Chrissie Dunham


This flavor combination will leave even the pickiest of tastebuds craving more.

Becky Leach shared her enchilada dish with my assistant Alex Sheffield. Alex said it was the best thing she has ever eaten. Well, of course, I had to try it at the next Keno night. It was loved by everyone, especially Courtney Taylor. when she moved to North Carolina she requested it as her last Keno meal with us. Love it!


Honey and lime chicken enchiladas Marinade: 6 tablespoons honey 5 tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon garlic powder ***if you like spice I add a little ancho chile pepper too. My FAVORITE spice! Enchiladas: 1 pound chicken, cooked and shredded ****at Kroger by the butcher they have shredded roasted chicken breasts in packages!!!!! This is what I use since I'm lazy AND because I hate the smell of boiling chicken breasts**** 8-10 flour tortillas (again, secret to the way I make them is I use the fresh ones from the bakery and my fave are the whole wheat. I think they add texture but not the yucky texture of icky corn tortillas!) 1 pound Monterrey jack cheese, shredded (or whatever cheese you have handy!) 16 ounces green enchilada sauce 1 cup heavy cream


Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9×13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve and enjoy!

*Photography by Brooke Lark

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