Yup. Thats me now. I guess. No idea how/why. But its happening. And Dan likes it. Ugh. ha ha ha. Just kidding. But somewhere along the way I am figuring out how to cook. And Im not as bad as I thought at it. Either that or Dan is lying. But empty plate tells me....not too bad. I am still thanking pinterest...as my little addiction has been helping me along the way. So I am going to share a recipe for a REALLY YUMMY dish I made. The family approved and said please make again so thats a good sign.
This is Chicken Enchiladas with a twist. Even I loved them! If you are not already you can follow my "Sweets & Yumms" board on pinterest (blisswhitney) This is my cheat sheet of recipes :)
These are actually called "Honey Lime Enchiladas" Ingredients: Marinade - 6 tablespoons honey 5 tablespoons lime juice (1 large lime) 1 tablespoons chili powder 1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded 8-10 flour tortillas (I used whole wheat tortillas) 1 pound monterey jack cheese, shredded 16 ounces green enchilada sauce 1 cup heavy cream
Directions: 1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. 2. Let it marinate for at least a 1/2 hour, but preferably a half day or so. 3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. 4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 5. Put tortillas in 9x13 pan as you go. 6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). 7. Pour sauce on top of the enchiladas. 8. Sprinkle with remaining cheese. 9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
I stole this recipe from www.sixsistersstuff.com. You can click HERE to view.
If you make this let me know what you think? ~Whitney