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 Tortilla Soup

Submitted by Lou Martinez
YOU WILL NEED:
1 1/2 teaspoons Olive Oil
1/4 tomato diced
1/3 cup red onion
1 large garlic clove
1/2 cup fresh corn kernels
1/4 cup fresh cilantro leaves
4 cans of Chicken Broth (14 1/2 oz. each)
2 table spoons Jalapeno peppers (minced)
1 LB bag of smoked boneless, skinless chicken Breast
Bag of yellow Tortilla Chips
Lime Wedges
2 Ripe avocados

1. Heat 1 1/2 teaspoons olive oil in large (6 quart) pot.
Add 1/3 Cup diced red onion, 1 large garlic clove minced, and 2 Tablespoons seeded and minced Jalapeno pepper.

2. Cook over medium heat until vegetables are soften, 6 to 8 minutes. Stir in 1/4 lb. fully cooked smoked boneless, skinless chicken breast, diced and 4 cans (14 1/2 oz. each) chicken broth. Bring to a boil; reduce heat and simmer for 30 minutes. Remove pot from heat. Add 1/2 cup fresh corn kernel, 1/3 cup fresh tomato and 1/4 cup pack fresh cilantro leaves.
3. Divide soup between 4 serving bowls. Garnish each serin with 1 small lime wedge, squeezed, 1/4 of a diced avocado and 2-3 tortilla chips, broken into pieces. Serve immediately. Makes 4 servings.