Honey Lime Chicken of Pork Enchiladas

yield: 8 SERVINGS

 

prep time: 1HOUR HR

cook time: 30MINUTES MINS

total time: 1HOUR HR 30MINUTES MINS

INGREDIENTS

• 6 tablespoons honey
• 5 to 6 tablespoons lime juice, 2 to 3 large limes
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon coarse, kosher salt
• ⅛ to ¼ teaspoon black pepper, I use coarsely ground
• 2 pounds chicken, cooked and shredded - about 4 cups total (see note)
• 8 to 10 (6 to 8-inch) flour or corn tortillas
• 4 cups about 1 pound shredded Monterey jack cheese, (or a combo of cheddar and Monterey Jack)
• 16 ounces green enchilada sauce (see note)
• 1 cup heavy cream, sour cream, or half-and-half
• Additional Toppings, optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

INSTRUCTIONS 

• In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
• Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
• Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
• Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

NOTES

Nutrition Facts: the nutrition facts for this recipe were calculated based on the enchiladas (but do not include the optional toppings as those are added based on personal preference). 

Chicken: a rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).

Sauce: here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese.

Freezable Meal: freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/honey-lime-enchiladas/

Rachel got me hooked up with this recipe from Mel's Kitchen cafe. (see link above this paragraph)  She said when she made it she used one whole rotisserie chicken meat from Costco.  Click onto Mel's link here to get more details about the recipe.  Below is a picture of Rachel's batch that she made.  She used mission whole wheat tortillas. 

Easy Chicken Cordon Bleu

Click here or on the link below for the recipe from RecipeTinEats.com:

http://www.recipetineats.com/chicken-cordon-bleu-easy-fancy/

We served this as the main dish at our Belize Mission Zone Conference luncheon.  It was delicious!  I got this recipe from Sis. Flake and these are the changes she made to the recipe:  I followed the "short cut" recipe exactly except I cut the mustard down from 1 1/2 T. to 1 T. dijon mustard.  To make the sauce, I cut the mustard to 1 T.

Cashew Chicken Rotini Salad

Cashew Chicken Rotini Salad ~ Loaded with Cashews, Grapes, Chicken, Pasta and Dried Cranberries! Perfect Pasta Salad Recipe for the Summer!

Ingredients
1 (16 oz) pkg rotini
4 c. cubed chicken
1 c. seedless green grapes, halved
1 c. seedless red grapes, halved
1 (5 oz) pkg dried cranberries
1 c. ranch salad dressing
3/4 c. mayonnaise
2 c. salted cashews

Instructions
Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.
In a large bowl combine chicken, grapes and cranberries. Add pasta.
In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.
Just before serving stir in cashews.

by Julie Evink


I found this recipe on my Facebook page.  It is from Julie's website found here.  I don't always have cashews on hand, so if that is the case I would substitute roasted or sugared almonds for the cashews.

One-Pot Cheesy Italian Pasta and Chicken

SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick -  The Slow Roasted Italian 

I saw this recipe on my sis-in-law's FB page and decided to post it here.  I'm excited to try it.  You can find the recipe source by clicking here

Chinese Chicken Salad

This recipe is from Sue Cornwall's blog found here.  Sue and Kent had us over for dinner before we moved and served this salad.  It was delicious.  I have made it several times since we have moved to our new area and everyone I have served it to loves it.  I bought a basel plant from the grocery store produce section and pick off basel leaves from my plant every time I fix this salad.

Ranch Chicken Rollup Bake

Ingredients

2 cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 tablespoons sliced green onions (2 medium)

Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.

On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.

Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

I found this recipe on my Facebook page.  I haven't tried it yet, but it looks simple to make.   

You can get the the link source by clicking on the Pillsburry recipe page here.  

Fiesta Crock Pot Chicken

4 Chicken breast
1 packet Fiesta Ranch Mix
1 can of black beans
1 can corn
1 block cream cheese
1 can of Rotel (I used hot)
Put Chicken , Fiesta mix, black beans , corn, cream cheese and Rotel in the crock pot. Don't drain the cans. Cover with lid. Cook on high 4 to 6 hours.
Serving sugestion: over spanish rice, Tortillas, or Romain lettuce
Enjoy

I got this from Julie Steinbrink's face book's page.  Made it up for dinner tonight.  It was delicious.  Before I served it I shredded the  chicken in the crock pot.  

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

I found the recipe on this site

Slow Cooker Cranberry Chicken

Ingredients:

2½ to 3 pounds chicken thighs and/or drumsticks, skinned
1 (16-ounce) can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice
Directions: Place chicken pieces in a 3½- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

For the past 30+ years I have cooked chicken in the clock pot almost every Sunday.  I'm excited to try this new recipe for chicken in the crockpot.   I traditionally put chicken legs in the crock pot in with a cup of salsa and a can of chicken broth.  I got this recipe from this link.

Slow Cooker Chicken Stroganoff

To enlarge the recipe, click on above picture 

We had dinner at our friend's home last night and really enjoyed this meal.  The chicken stroganoff was simple, easy to make, and DELICIOUS.  The recipe is from allrecipies.com

Crockpot Cashew Chicken

 Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. 

Makes 4-6 servings.

If you want more sauce to pour over the the rice, double the sauce ingredients.

My niece posted this on her facebook wall from Health is Wealth page here.  We had it for dinner tonight.  It was good.  It was easy to make.  

Chicken Tikka Masala

2 tsp oil
1 small onion minced
1 TBSP fresh ginger, grated
3 cloves garlic, crushed
1 1/2 cups crushed tomatoes (or a 15 oz can)
1/2 cup plain yogurt (can use greek as well)
1/2 cup milk
2 tsp cumin
2 tsp curry powder
1 tsp tumeric powder, optional
1/2 TBSP chili powder
salt to taste
2 cups chopped chicken breast, already cooked
cilantro to top

Heat oil in large heavy skillet over medium heat.  Add the onions and cook until golden.  Add crushed ginger, cumin, curry, tumeric powder , chili powder, and salt.  Stir in tomatoes, yogurt, and milk.  Simmer on low heat for a few minutes.  Add chicken.  I also like to add garbanzo beans (1 cup) and cooked potato chunks.  Serve over hot rice.

Super yummy!  

BBQ Chicken Chop Salad

(click on the recipe to enlarge the print)

This was served at the General Relief Society Meeting for the Arcadia Stake. Thanks to our new Stake RS Presidency for the delicious dinner.

Chicken Croissant Sandwich

1 Costco rotisserie chicken - de-boned and cut into small bite size pieces. Add the chicken drippings from bottom of the rotisserie container to make the meat moist.

Add:

• Lawry’s seasoned salt to taste*
• Mrs. Dash to taste*
• 1/2 bunch of Celery cut into small pieces
• 1 red pepper cut into small pieces
• Best Foods Mayonnaise (add enough to coat the chicken so that it is moist)
• 1 cup cashews (optional) -best if broken in pieces or halfs

Just before serving the sandwiches, add cashews (if you use them) and spread on croissant rolls that have been cut in half. Add a piece of leaf lettuce to each sandwich.

This is a modified version of Debbie Jones' recipe that you can get here.

I like to use the small setting on my chop wizard to cut my vegetables. You can get a chop wizard from Bed, Bath, and Beyond. (As a side note, I use my chop wizard all the time for different recipes such as making vegetable soup or salsa)

*When putting this together, I like to use generous amounts of seasonings. You don't need to use croissant rolls to put the chicken mixture on. I like the rolls that Smart and Final has available.

**One added bonus from making this recipe is that you can also make a pot of chicken broth from the chicken carcass and skin.

**How to get chicken broth from rotisserie chicken: After de-boning the meat, put the chicken carcass and skin into a pot. Cover with water and boil on the stove for 30 - 60 minutes. When it has cooled little bit cool, take out bones and skin with a slotted spoon. Then put the broth into the fridge. The next day, skim off the fat that has risen to the top. Put the broth into a ziploc bag or another container and put it into the freezer for for future use. Or you can leave the broth in the fridge if you are going to use it within the week. You now have a batch of nutritious chicken broth to use as a base for any other soup recipe such as cream of broccoli soup or chicken noodle soup or any other chicken soup found in my soup section.

Dijon Chicken Strata

1 8 oz loaf French bread, cut into 1-inch cubes (8 cups)

2 cups chopped cooked chicken or turkey

1 4 1/2 oz jar sliced mushrooms, drained (I USED FRESH MUSHROOMS...canned mushrooms are NASTY.)

1/2 cup sliced green onions

3 cups shredded Colby Jack cheese or American cheese

5 beaten eggs

2 1/2 cups milk

3 TB Dijon-style mustard

1/4 tsp black pepper

1. Place bread cubes in a greased 3-quart rectangular baking dish. Layer chicken, mushrooms, and green onions over bread; sprinkle with cheese.

2. In a large bowl whisk together eggs, milk, mustard, and pepper. Carefully pour over layers in dish. Cover and chill for 2 to 24 hours.

3. Bake, uncovered, in a 325 degree oven for about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

My sister-in-law got me hooked on dijon mustard! This is from a "Better Home and Gardens Cookbook." It is SO YUMMY. Have it for breakfast, brunch, lunch, or dinner!

Cafe Rio Chicken

4 chicken breasts

1/2 bottle Zesty Italian Dressing

1/2 cup water

2 t. chili powder

2 cloves of garlic

1 pkg Ranch dressing

2 t. cumin

Place chicken in crock pot.

Mix all other ingredients together and pour over chicken.

Cook on High for 5-7 hours.

Remove chicken and shred with fork. Serve on flour tortilla, with cheese, lettuce, tomatoes, sour cream, salsa...the works.

My sister-in-law, Brittney, is queen of finding AWESOME recipes. I don't have to look for recipes...I just wait until she serves a yummy dish to Dave and I, and then I know it's a good enough recipe to steal! "The boys" LOVE this meal...and "the girls" love how easy, quick, and satisfying it is!

Pasta Veggie Fruit Salad

This is a super dish to make up in the morning. Then, when dinner time comes and everyone is hot and tired, just set this dish on the table. Voila! Dinner is served.

Pasta Veggie Fruit Salad

1 1/2 cups uncooked spiral pasta
1 1/2 cups chicken, cooked and cubed
1 1/2 cups celery, chopped
1 cup green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 can (6 oz.) water chestnuts, drained
1/4 cup green pepper, chopped
1/4 cup red onion, chopped

Dressing

1/4 cup mayonnaise
1/4 cup ranch dressing
Salt and pepper to taste

Cook the pasta. While it is cooking, chop rest of ingredients and mix. Mix dressing together. Add pasta and mix everything. Chill. Garnish with toasted slivered almonds if desired.

Living on a Dime Newsletter has done it again. I found this in my email and it looks like a great, easy, delicious summer time dish. www.LivingOnADime.com

Chinese Chicken Salad

I found a great recipe for Chinese Chicken Salad. The blog page where I got it from is copyrighted so I'll post a link to the page instead of copying the recipe onto my blog. Click here for the link.

The blog page is called, Make It and Love It. Click here for the link. It is a very interesting blog. The author is very creative. Browse around her blog pages and get inspired for some pretty cute projects.

Soupy Turkey Madness

Dump all these ingredients in a pot and simmer.  Everything is to taste (sorry).  2-4 servings.

leftover turkey, cubed/diced, however much you want

1 can cream of chicken soup

milk, 1 cup-ish

frozen peas, lots (yum!)

2 baked/boiled potatoes, peeled and diced

curry, 1-2 tsp (or more?? be generous!  this is what makes it good!)

crushed red pepper, couple shakes

pepper

One starving Lisa + leftover turkey = culinary masterpiece!  I didn't measure anything, so the quantities are...open to interpretation.

Roasted Chicken with Wild Rice Soup

Ingredients

1 box of Uncle Ben's Wild Rice Mix cooked
1 Tbsp of Olive Oil
1 cup of diced red onion
1 cup of chopped celery
1 cup of chopped carrots
2 garlic cloves minced
1/4 cup of flour
1 8 oz package of mushrooms sliced and clean (optional, I did not use them, yuck!)
1/2 tsp. of thyme
1/2 tsp of tarragon
2 cups of water
2 cans of chicken broth (the size that just a bit bigger than a soup can)
12 oz. can of evaporated milk
2 Tbsp of dry sherry (optional, again I did not use this, and it turned out just fine!)
3 cups of shredded chicken ( I buy a pre roasted chicken from Costco)

Steps
1- Prepare rice mix according to box instructions
2- Heat oil in a large pot over medium heat. Add onions, carrots, celery, mushrooms, and garlic. Cook for 8-10 minutes.
3- Stir in flour for 1 minute and and taraggon and thyme
4- Add liquids- chicken broth, water, sherry, and milk.
5- simmer for 20 min.
6- Add shredded chicken and cooked rice and cook for another 10 min. or until ready to serve.

Kathleen’s changes:
I used canola oil instead of olive oil. I got the spices from smart and final. I used a Costco chicken, boiled the bones and skin and used that for the broth. (It might need more salt if you don’t use the canned broth.) I didn’t use the Sherry. I don’t like it with canned milk. It tastes ok without any milk. I think you could add cream or half and half, or milk and it would taste good.

I got this recipe off the Jone's family recipe blog. It is yummy! I'm going to serve it tonight when I feed the missionaries.