Honey Lime Chicken Enchiladas

Submitted by Lou Martinez
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Ste aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refigerator.

Place the corn tortillas in a zip lock bag and warm until soft, in the microwave oven.

Spray the sides and bottom of ta 9X13 inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon or big pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an overlap on the seam side than rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture tot he enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

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

Serves 4-6
Taken form ABC 4. com

Chicken Chalupas

Cooked chicken 2-4 cups (I use a Costco roasted chicken and take it off the bone)
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.

Creamy Chicken Tacos

Creamy Chicken Tacos

5-6 frozen chicken breasts

1 lg jar of salsa

1 16 oz container or sour cream

2-3 limes

Tortillas/shells

Toppings of your choice

Place frozen chicken breasts in crockpot and pour jar of salsa over them. Cook on low for 8 hours, occasionally rotating chicken. When 8 hours is up, shred chicken with fork and mix in container of sour cream. Stuff tortillas or shells with mixture and squeeze lime juice over them. Also good on chips to make nachos or as an enchilada filling.

Sour Cream Enchiladas

Sour Cream Enchiladas:

2 C chicken breast

1 onion, chopped

1 lg can green chilies

1 C. sour cream

2 cans cream of chicken soup

2 C cheddar cheese, grated

2 C monterey jack cheese, grated

Sliced olives (opt.)

Sliced jalapeno pepper (opt.)

1 pkg flour tortillas

Cook and cut chicken into small chunks, or shred. Combine soup, sour cream, chilies and onion together. Pour 1/3 of mixture in bottom of baking dish. Roll chicken and cheese in tortillas and place in dish. Top with remaining sauce mixture and remaining cheese. Sprinkle with olives and peppers and place in over for 30 minutes at 350˚.