This recipe is a favorite at our house. Not only is it a crowd pleaser, but it is simple to make, and makes great left overs! I love making a double batch and freezing the extra enchiladas in individual sandwich baggies to eat at a later date. It is so nice to have home cooked food in your freezer that can be pulled out at a moment's notice, popped into the microwave for a few minutes, and consumed. You know, not the kind that takes half a day to thaw out, and another half of a day to cook. I am convinced that individual serving sizes of precooked meals are the way to go. Read more about this, and find other freezer friendly meals here.
We have also made these enchiladas with no cheese because my son is allergic to milk, and they were still delicious. There is so much good flavor in the meat and enchilada sauce, that the cheese is hardly missed. Omitting the cheese makes the recipe slightly healthier as well. So make it with or without cheese, I don't care, I just thought I would share what we found in omitting the cheese. Finding Dairy free recipes that the whole family likes, can be hard, so it is always nice to add a new one into the rotation.
We have also used this honey lime chicken for tacos, nachos, taco salad, fajitas, burritos, and even in homemade macaroni. The possibilities are endless. Here is the recipe.
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