Thursday, November 12, 2009

Honey Lime Taquitos



I was eating lunch with Michele last week and she mentioned that she made her favorite Honey Lime Enchiladas for dinner the night before. I had never heard of Honey Lime Enchilidas and I thought they sounded good. I went back to work and found the recipe on line at The Sister's Cafe. I liked the idea of the honey lime sauce on the chicken but we prefer corn tortillas and I don't like the canned sauces. I didn't have time to make my own sauce (just lazy). If I had made my own sauce, I would have tried this one from LeaAnn over at Mangos, Chili and Z - it looks fabulous. So taquitos it was!

We really liked the sweetness that the chicken had from the honey. They were really good. I served the taquitos with cheese dip and salsa. It was a good way to use up my leftover chicken.


Honey Lime Chicken Taquitos
(Printable Recipe)


1 lb chicken breast, cooked in Lawry's Mesquite Marinade
honey lime sauce
corn tortillas
pepper jack cheese
salsa

sour cream

Preheat oven to 425. Shred chicken. Add honey lime sauce to chicken and let soak into the chicken for 30 minutes.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 45-60 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Top with pepper jack cheese, then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake at 425 for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with salsa and sour cream.

Honey Lime Sauce

1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

7 comments:

  1. Hey, thanks for the shout out. These Honey Lime Taquitos sounds really good. Something about that sweet and tart flavor over the seasoned chicken really peaks my interest. I'll be saving this recipe. Thanks for the post Steph.

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  2. These look great! I'll definitely be trying these.

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  3. Those look great. My simple enchilada sauce (not canned) is to line the bottom of a casserole dish with reduced diced tomatoes. I used warm cream to soften each tortilla in a saute pan, make the enchilada and put it seam side down. When all done, top with cheese and pour the cream over it all.

    After simmering in the oven, it tastes perfectly blended.

    But that takes too long, hand me one of those delicious tastin taquitos!

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  4. Chris - your recipe sounds great. I'll have to try it for my next Mexican night! Thanks!

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  5. Oh, I bet this would be insanely good with some shrimp as they look and sounds wonderful with chicken!
    ~ingrid

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  6. Ingrid - Shrimp does sound insanely good with this honey lime sauce!

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  7. So, I threw a south-west themed baby shower this weekend and these little gems were the star of the show!! So perfect, and tasty, and easy to make a bunch for a crowd. I LOVED them. And, discovered a new fave: chicken breast cooked in the slow cooker with Lowry's marinade. Double yum!!

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