6 T honey
5 T lime juice
1T chili powder
1/2 t garlic powder
1 lb. chicken, cooked and shredded with a fork
8-10 flour tortillas
8 oz. monterey jack cheese, shredded (I use the "fiesta blend" from wal-mart)
16 oz. green enchilada sauce
1/2 cup heavy cream
Cook chicken and shred. Mix the first four ingredients and toss with cooked shredded chicken. Let chicken marinate for about 15 minutes. Pour about 1/2 cup enchilada sauce on the bottom of a pyrex dish. Fill flour tortillas with chicken and shredded cheese, saving some for the topping. 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 minutes or until brown and crispy on top.
Basic Vinaigrette Recipe
16 hours ago
I can't wait to try these! The name sounds divine. I like your links too. Some of them I LOVE, but some are new. Thanks for sharing! Keep it up! :)
ReplyDeleteThanks! Maybe I'll get brave and post a picture or two of what I'm cooking on here. Don't want to get too fancy though :-)
ReplyDelete