Good Friday to you! Today is a beautiful, sunny day, though it is a bit cold out! Today is one of those days that we have nothing scheduled! I LOVE those days! No ballet, no 4H meeting, no co-op…….just school at home! It’s nice to have those types of days sprinkled in the week! Next week we only have two days of school since it is Thanksgiving. My daughter is in the Nutcracker next week so we will be busy going downtown to dress rehearsals all week, besides Monday, which is my oldest daughter’s 14th birthday. It will be a fun, but busy week! Today’s agenda for dinner is Honey Lime Chicken Enchiladas. I took my chicken breasts and put them on low in the crock pot last night so they would be ready to be marinated this morning. I took them out of the crock pot, shredded them and put them in the marinade sauce for the afternoon. Talk about easy! Here’s the recipe:
5 tbsp lime juice
1 tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
1lb cheese, shredded
16 oz enchilada sauce
1 cup heavy cream
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Put rolled tortillas in 9×13 pan as you go.
Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas.
Sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Enjoy your day!! Remember to ‘Like” me on Facebook and pin anything on your Pinterest if you want!