Friday, June 7, 2013

Here is the Enchilada recipe from yesterday--Yay!

The lunch yesterday was sooooooo good I promised you the recipe for the  Enchiladas and here they are

Honey Lime Chicken (or could do pork)  Enchiladas
6 Tablespoons honey
5 Tablespoons lime juice (1-2 large limes)
1 Tablespoon chili powder
½ teaspoon garlic powder
2 pounds chicken, cooked and shredded (3-4 boneless skinless chicken breasts)
8-10 fajita-size flour tortillas
1 pound Monterey Jack Cheese, shredded
16 ounces green enchilada sauce (like the Herdez brand)
1 cup heavy cream, sour cream or half-and-half
Wisk together the first four ingredients in a small bowl.  Pour the marinade into a Ziploc bag (or other covered container) toss with the shredded chicken.  Refrigerate and let it marinate for at least ½ hour and up to 8 hours.  Lightly grease a 9 x 13 inch pan with nonstick cooking spray and pour about ½ cup of the enchilada sauce on the bottom of the pan.  Fill flour tortillas with chicken (save the leftover marinade) and shredded cheese, save about 1 cup of the cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour sauce on top of the enchiladas and sprinkle with cheese.  Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
Recipe fromMel’s Kitchen Cafe
I am sorry I did not get a picture of lunch yesterday so I went to the website where the recipe came from and used one of their pictures.  
This can be a freezer friendly meal.  Freeze them before baking.  To bake, preheat oven to 350 degrees and bake enchiladas covered, no need to thaw them, for 1 hour then uncover them and bake another 30 minutes.  Remember only if they are frozen do you bake them that long. 

Also fyi--the peach cobbler from lunch came from the new bakery in town.  Little L's bakery.  

I will get the recipe for today's salad dressing asap.

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