Honey Lime Enchiladas

I have a hand full of recipes I'm constantly being asked for and this is one of them.  They also freeze great.  I also won an Enchilada competition with this recipe.

I had a friend just have a baby so I made a giant batch of these babies and somehow made three pans!

Honey Lime Enchiladas

Ingredients:

   For the chicken marinade:

    7 Tbsp. honey

     Juice from two large limes

    1 Tbsp. chili powder

    1/2 tsp. garlic powder

Mix all together in a bowl and set aside.

For the enchiladas:

   4 chicken breasts, boiled and shredded

 small  package of tortillas 

   caramelized onions (1/2 a sweet onion chopped fine and cooked with a Tbsp. of balsamic vinegar on low for 1/2 an hour.)

   24 oz. monterey jack cheese shredded

    20 ounces green enchilada sauce

   1 cup heavy cream

    can of black beans drained and washed.

    Mix the shredded chicken and the marinade together and sit int he fridge for about a 1/2 an hour.  Preheat your oven to 350.    Reserve the extra marinade.  Mix the chicken, beans, and onions together in a bowl.  Spoon the filling mixture into the middle of a tortilla and add a dollop of cheese.  Roll up and place in a 8 x 13 pan with a tiny bit of the green enchilada sauce spread on the bottom.  Fill your pan with the rolled and filled tortillas.  Mix the cream, left over marinade, and the rest of the enchilada sauce and pour over the enchiladas.  Top with the rest of the shredded cheese.  Bake for 30 minutes.  

 Enjoy!  To freeze, bake like normal and then let cool completely.  Wrap with foil twice and freeze.  

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black beans

caramelized onions

marinated chicken

Favorite Breadsticks

My husband's roomate gave him in this recipe and it is one of our all-time favorites we make all the time and people ask me for the recipe all the time so here you are...

Magic Breadsticks

1 Tbsp. Yeast

1 Tbsp. sugar

1 tsp. salt

1 1/2 cup water

3 1/2 cups flour

Add the yeast and sugar to warm water and let sit until dissolved and bubbly.  Then add the salt and flour.  Mix in until you have a slightly sticky dough.  Put in a greased bowl, cover and let rise for 1/2 hour.  I often put mine in the oven with a pot of boiling water because in the winter time its freezing and dry at my house. 

Roll into "snakes" and brush with melted butter and garlic salt, garlic powder, parmesan cheese, etc.  Whatever you like.   Bake at 375 for 8-10 minutes.  You can re-brush with butter/garlic half way through if you would like.

Or if you want another fun method of rolling out go HERE .  I tried it this week.  They turn out way prettier.  Its just a little more work.

Kids love these.  Enjoy. 

Cheesy Vegetable Soup

This is my favorite soup ever.  My four-year-old even loves it.

Cheesy Vegetable Soup

1 ½ Quarts water (enough to cover veggies)

4 chicken bullion cubes

5 stalks celery- diced (1 ½ c.)

5 carrots- sliced (1 ½ c.)

4 potatoes- cubed

1 onion- diced

          Cook for 15 minutes.  Then add:

1 10 oz. Broccoli

          Cook for 10-15 minutes more.  Then add:

2 cans Cream of Chicken Soup

1 lb. Velveeta Cheese- cubed

          Heat.  Melt Velveeta in soup.  Then serve.