Honey Lime Chicken Enchiladas

Wow it's really been a long time. Longer than I happy with! Here is a winning recipe to make up for it though :) Honey and lime have got to be my new favorite flavor combination! And I'm sure a lot of you have tried some variation of these delicious enchiladas. If you haven't... they are divine and you should! I adapted this recipe from one of my favorite go to recipe sites Mel's Kitchen Cafe. I left out the heavy cream to keep these enchiladas on the lighter side of the calorie spectrum. Enjoy!


Honey Lime Chicken Enchiladas
adapted from Mel's Kitchen Cafe

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
8-10 oz pepper jack cheese, shredded
24 0z jarred salsa verde (I used La Victoria)


Directions:
Mix together the honey, lime juice, chili and garlic powder. Pour over the shredded chicken and marinate for at least 1-2 hours longer if you can. When the chicken has marinated add chicken and cheese to the tortillas {save some cheese to sprinkle on top}and place in a greased 9 x 13in pan. Pour salsa verde over enchiladas and sprinkle with remaining cheese. Bake at 350 degree for 25 minutes.

Delicious!

Chicken Taco Soup

We love this soup. We made this awhile ago and I literally ate taco soup every meal for about 4 days. I got this recipe from my neighbor Ruth Boulton. She brought us this as a meal after I had my baby this past January. I had to have the recipe. The best part is you probably already have most of the ingredients in your pantry right now!



Chicken Taco Soup
From Ruth Boulton

1 can diced tomatoes with juice
1 can corn with juice
1 can kidney beans with juice
1 can black beans with juice
2 cans cream of potato soup
3 chicken bouillon cubes
2-3 cups water
1/2 - 1 package reduced sodium taco seasoning
4 chicken breasts cooked and shredded

Directions:
Cook and shred chicken breasts. Add all ingredients in to a crock pot. Cook on high for 3 hours. Serve. If desired top with cheese, Fritos, and sour cream.

Serves 4-6

Notes: This can taste pretty salty with all of the ingredients especially if you add cheese and chips. Go for the reduced sodium items. Check labels and make sure your canned items don't have any unnecessary sodium added.

Chicken Posole

I love Mexican food. LOVE IT! The husband, not so much! But with following the Real Simple menu for a month we ate it. I really liked chicken posole. Definitely a meal for a cool day (which was not yesterday). I made some adaptions to the chicken. The recipe called for shredded rotisserie chicken, which would have been a lot easier, but my way was cheaper. I took about six chicken breasts and thawed them. Then seasoned with red pepper and oregano, wrapped in three different tin foil packets and baked at 450 for about 30 minutes. Then I used a fork to shred the chicken. Yum! Chicken posole has a nice spiciness to it and the lime added some good flavor.


1 T olive oil
1 onion, thinly sliced
Kosher salt
black pepper
32 oz chicken broth
1 can 28 oz diced tomatoes
1/4 crushed red pepper
2 cups shredded chicken
1 can hominy, rinsed (you can find hominy in the Mexican aisle and it comes in a 29 oz can, at least that's all I found, and I used the whole can)
1 lime, cut into wedges

Heat oil in a large saucepan over medium heat. Add the onion and 1/4 t of salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10-12 minutes. Add the broth, tomatoes and pepper and bring to a boil. Stir in the chicken and hominy and simmer until heated through. Serve with lime. Serves 4.