Honey Lime Chicken Enchiladas

Serves 4-6


1/3 cup honey
1/4 cup lime juice (abotu 2 large limes)
2 tsp to 1 TBsp chili powder
2 large cloves of garlic minced (1/2 tsp garlic powder)
1 lb boneless skinless chicken breast (about 2 large)
12 corn tortillas
2 cups mexican cheese blend, shredded
1-14oz can of green enchilada sauce
1/2-3/4 cup heavy cream (or fat free sour cream)
nonstick cooking spray
1 TBsp chopped cilantro, to garnish

Preaheat oven to 350 F. Place the cooked and shredded chicken in a medium size bowl. Set aside. In a small bowl place the honey, lime juice, chili powder and minced garlic. Whisk together to combine. Por this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to an hour in the fridge.

Heat a large griddle till a drop of water skitters across. Spray the surface with cooking spray or oil it between each round of tortillas. Heat tortillas about 20 seconds on each side. Keep the tortillas between paper towels.

Spray the sides and bottom of a 9x13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.

Add a large spoonful (about 2 TBSP)of the chicken mixture on each tortilla along with a large spoonful of cheese. Roll each and place the seam down.

Use about 1 1/2 cups of the cheese for teh filling and set aside the remainder for topping the enchiladas. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this over the top. Sprinkle with remaining cheese.

Bake for 30-35 minutes until the cheese is melted adn bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or green salad for a great meal.

Spicy Shredded Pork

This is another recipe I saw over on PW Cooks. I found a pork shoulder on sale and thought I might as well try it out. I liked it, but Greg really liked it. PW recommends making it in a Le creuset dutch oven, but since we don't have one, I used my crock pot. It worked just fine, but I think it lost some of the flavor. If I were to make it again, I would double the sauce. You could also use the leftover pork for these enchilada's.

Spicy Shredded Pork

4-7 Pound Pork Shoulder, rinsed (I used a 4 pounder and it made TONS!)

1 Onion

1 tsp. Chili Powder

1/4 Cup Brown Sugar

3-4 Garlic Cloves

1 tsp. Dried Oregano

1 tsp. Ground Cumin

1-2 TBSP Salt

Pepper, to taste

1-2 TBSP Olive Oil

2-3 TBSP White Wine Vinegar

Mix all ingredients in a food processor and blend until very combined. Pour over pork shoulder and rub into all the crevices. Place pork in crock pot and cook on high heat for approx. 6 hours (this will vary depending on the size of the pork shoulder and the heat of your crock pot). When pork is cooked through, shred and put back into crock pot to reheat in the juices.

~SERVE WITH~

Lime Wedges

Cheese, Shredded

Tortilla's

Sour Cream

Pico De Gallo/Salsa

Avocado

Honey Citrus Enchilada's

These are great! I made them for the first time when we had a few couples over for dinner, and they were a big hit. They have a kick to them because of the Chili Powder, so those of you with small children might not want to use the full tablespoon. The second time I made them, I added a bit less chili powder and more honey and lime. I think they were better the second time around actually. I also made 1 batch of the sauce and then decided to throw in another half batch when I was mixing it all up. Just depends on how much meat you have. Also, I sautee'd some red and yellow peppers last night and had them on the side because I wasn't sure how they would be in the enchilada. Next time, I will just add them in before I wrap them up.

Honey Citrus Enchilada's

6 TBSP Honey

5 TBSP Lime juice {i like fresh}

1 TBSP Chili Powder

3/4 tsp. Garlic Powder

4 Cups Chicken, cooked and shredded

1 Can Black Beans

Flour Tortillas

Shredded Cheese

2 {10 oz.} Cans Green Enchilada Sauce {you really only need about 1 1/2}

Mix first 4 ingredients together and marinate with shredded chicken for @ least an hour.

Pour about 3/4 of a can of enchilada sauce into a 9x13 inch baking dish (I also spray the dish a little with cooking spray so the tortilla's don't get stuck).

Assemble the enchiladas by placing a heaping spoonful of chicken, a spoonful of beans, and as much cheese as you like into the tortillas. Roll and place on top of enchilada sauce in pan. Top with remaining enchilada sauce (about 3/4 of a can) and shredded cheese.

Bake @ 350 degrees for 30-40 minutes, or until enchiladas are heated through and cheese has melted.

Sour Cream Enchilada's

These are the Enchilada's of our youth. I realized last week that I had never actually made them by myself. I used to "help" Mom make them {stand there and play with/re-arranged the tortilla's as she took them out of the oil}, I had never done it on my own. So I got the recipe from Alison and made them for our Cinco De Mayo meal!

Sour Cream Enchilada's

1 (10 oz) can mild or hot enchilada sauce
1 (12 oz) small carton cottage cheese
1 small carton sour cream
1 lb. mild cheddar cheese
1 lb. hamburger, browned and drained
1 pkg taco seasoning
small corn tortillas
vegetable oil

First use an electric skillet or frying pan to warm up oil so you can fry the corn tortillas. Fry each side for a few seconds. Drain them well on paper towels to dry off excess oil.

Next brown your meat and add taco seasoning as if you were making tacos.

In a separate bowl combine enchilada sauce, cottage cheese & sour cream. Mix and store in fridge.

Use a 9 X 13 inch baking dish and assemble enchiladas by adding a small amount (usually about 2-3 TBSP) of hamburger to the bottom of each shell and then adding about a 1/3 cup of sour cream/enchilada/cottage cheese sauce mixture on top and then grated cheese. Fold in half and line baking dish. Use extra sauce mixture to cover the top of the enchiladas once they are all prepared. Top with remaining cheese. Bake at 350 uncovered for about 30 minutes.

**Alison says she always doubles this one. The single recipe was PLENTY in our little house hold!

Cream Cheese Enchiladas

I actually got this recipe from mom so you might all have it already but I wanted to get this blog going and I had pictures of these already. :) They are delicious! Every neighbor I've taken them to has raved about them.

2 bars (8 oz each) Cream Cheese
1/2 cup Pace Picante Sauce
1 Red Pepper (pureed in the blender)
2 small cans of Diced Green Chilies
3/4 tsp Salt
1 Tbsp diced Onion
4-5 Chicken Breasts
Cheddar Cheese
Shortening
Flour Tortillas

The first thing I do is boil my chicken to cook it. I just put it in the water frozen and it usually takes between 20-30 minutes. I also set out my cream cheese so that it will be easier to work with.
Mix cream cheese, picante sauce, red pepper, green chilies, salt and onion together. Add diced chicken and mix. I use my electric mixer and it works great.
Lightly grease the outside of each tortilla with shortening. Place chicken mixture into tortilla and top with cheese. Roll up and place in baking dish. I use a 9 X 13 inch pan and I can fit 5 enchiladas. Bake uncovered for 25-30 minutes at 350 degrees.
These freeze great too. I make them up and instead of cooking I put them in a big zip lock bag and put them in the freezer. When I want to use them I usually pull them out the night before and put them in the fridge but they really only need 6-8 hours to thaw.