BBQ Chicken Crusted Smoked Cheddar Mac

This looks delicious from Picky Palate...and yet another new pasta recipe to try!

BBQ Chicken Crusted Smoked Cheddar Mac

1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded Tillamook smoked cheddar cheese (you could use any cheddar cheese)
2 Cups shredded BBQ Chicken HERE is the recipe
1 Cup shredded Tillamook smoked cheddar cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.
2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes and serve.

Chicken Florentine Bowtie Pizza

This looks great from Picky Palate, and I don't have many pasta recipes...not to mention the tons and tons of spinach I have.

 

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

Chicken and Black Bean Green Enchilada Rice Bake

I want to try these so bad from picky palate.  I'm feeling pretty in to casseroles.

Chicken and Black Bean Green Enchilada Rice Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

Hawaiian Haystacks from scratch

This is a healthier version of Hawaiian Haystacks (which I've already posted).  Sometime when i have lots of milk, I'll try this one out!

Chicken Sauce for Hawaiian Haystacks

from melskitchencafe.com

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Sweet and Sour Chicken

This looks great, and cheap!  Hope to try it soon.  From Mels Kitchen Cafe.

Sweet and Sour Chicken

from melskitchencafe.com

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.

*Serves 4-6

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

Sweet and Spicy Slow Cooker Chicken

This looks amazing, and I'm looking for some delicious crockpot recipes...we'll see how it goes!  From Mels KitchenCafe.




Sweet and Spicy Slow Cooker Chicken


*Note: leaving the tomatoes undrained makes for a fairly juicy chicken mixture. If you don't want the finished shredded chicken mixture to be quite as liquidy, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.


*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

Mexican Rice

 I love this rice.  It tastes very authentic and is not very difficult.  Enjoy with the Honey-Lemon Enchiladas and Beans!

5 c. water

2/3 can of diced tomatoes with green chilies

1 T salt

½ t cumin

Garlic powder to taste

2 ¼ c. white rice

1 T. oil

1. Boil everything except rice and oil.
2. In a large pan, toast rice in oil till light brown.
3. Pour liquid into rice and immediately cover.
4. Let cook on medium heat for 20-30 minutes, or until water has been completely absorbed.

Honey-Lemon Chicken Enchiladas

My sister, Robin, introduced these to me, along with some other Mexican dishes.  Her father-in-law used to cook in a Mexican Restaurant (since he is 100% Mexican).  So, that being said, this is the good stuff.  I almost always serve these with the Beans and Mexican Rice recipes I got from her too.  I have adjusted the enchiladas a little, using a little less cheese and such.

3 c. cooked, shredded chicken
2 c. shredded cheese
1 T. chili powder
1/4 c. lemon juice (supposed to be lime, but I always use lemon)
1/3 c. honey
1/2 t. garlic powder
14 oz green enchilada sauce
1/2 c. water
10 tortillas

1. Preheat oven to 350 degrees.
2. Mix chili powder, lemon juice, honey, garlic powder, green enchilada sauce, and water. 
3. Add in chicken.
4. Let soak for about 20 minutes or so if you can (I don't always).
5. Put 1/4 c. chicken in the center of a tortilla.  Try not to include too much sauce while measuring because you will use remaining sauce at the end. 
6. Add some cheese on the chicken mixture.
7. Roll up the tortilla and place in a 9x 13 pan.
8. Repeat for all 10 tortillas.
9. Top with remaining sauce and then remaining cheese.
10. Cook at 350 degrees for 30 minutes, or until desired crunchiness.

Tortilla Soup

This is my go to soup recipe.  It always turns out well and I seem to enjoy it, no matter what mood I am in.  I initially got this from one of my sisters, Erin.  She has a food blog too here!

Crockpot:
2 14 oz. cans diced tomatoes
1 medium onion chopped
4-5 cloves garlic
2 cans chicken broth
1 T. cumin
2 t. chili powder
sprinkle italian seasoning
4-5 chicken breast (I can get by with 3)
salt and pepper to taste (not too much!)

Toppings:
Tortilla chips
Sour cream
Avocados (rarely use because so expensive)
Cheese

Crockpot on high, until the chicken is so tender it falls apart when you try to take it out.  Pull out all of the chicken and shred it.  Put chicken back into the crockpot and wait 30 minutes to eat (I don't always wait).  Top with the suggested toppings, or just eat it.  Both ways are good!

Hawaiian Haystacks

Ingredients:
  2 cans cream of chicken soup
  2 c. chicken broth
  2 c. cooked chicken
  salt, pepper, and garlic to taste
  1 can diced pineapple
  chopped chives
  diced tomatoes
  broccoli
  cheese
  Chinese crunchy noodles (La choy is one brand)

  2 c. dry rice

Mix the cream of chicken soup, chicken broth, chicken, and seasonings in a pan over medium heat.
Cook 2c. dry rice in rice maker with 4 c. water.
Gather all toppings into separate bowls.
Top chicken mixture over the rice.  Then add whatever toppings you want.

Egg Rolls with Sweet and Sour Sauce

I LOVE egg rolls, but can never bring myself to buy the frozen ones or even buy the wraps.  So I hardly ever eat them.  That is all changing now! I've made these from Family Favorite Recipes at least 3 times now.  I've frozen a ton of the filling and am hoping that they will turn out and take less time.

Egg Rolls
2 C. cooked chicken breasts, chopped well
4 C. cabbage chopped
1 clove garlic minced
2 T. chopped green onion
1 T. cooking oil
1 T. soy sauce
½ tsp. fresh ginger minced or grated (optional)
Egg roll wrappers (usually found in the produce or organic section)

Stir fry everything, except the chicken, together until tender. Add chicken.
Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden").

Sweet and Sour Sauce
½ C. brown sugar
1 T. corn starch
1 T. soy sauce
1/3 C. chicken broth
½ tsp. minced fresh ginger root
1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar)
1 clove garlic minced

Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Red Chile Sauce Chicken Enchiladas

I could eat Mexican every day, and these look sooo yummy.  I hope to try them soon, from Mels Kitchen Cafe.  You don't even have to have a can of of the red enchilada sauce...but I will have to find a jalapeno.

*Makes 12 enchiladas
INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper
DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Spicy Chicken and Sweet Potato Soup

I love sweet potatoes in a savory dish...I want to try these soon from Mels Kitchen Cafe! 

*Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).
*Serves 6-8
INGREDIENTS:
1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS:
In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

Broccoli Cheese Soup

I've been on a kick lately, making potato soup all the time.  This soup looks delicious and easy enough.  Hope to try it soon, from Mels Kitchen Cafe.


Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.
*Serves 4
INGREDIENTS:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
DIRECTIONS:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Butternut Squash Curry

I absolutely LOVE this recipe.  I came across it for the first time in a dinner group I was a part of in college.  One of the guys in the group made this and it was so delicious!  Ever since, it has become a part of my regular meals.  I like to cook a bunch of the squash and freeze it in increments that I can use for this recipe.  This makes it a much quicker meal.

Serves 4-6

1 2 to 2 1/2 pound butternut squash

3 tablespoons brown sugar

1 teaspoon curry

1 medium white onion, finely chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 14 oz can unsweetened coconut milk

1 14 oz can/box chicken broth

2 cups, cut up/cubed cooked chicken breast (I used the breast of a rotisserie chicken I bought at the market)

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Hot White Jasmine Rice, prepared as instructed or to your preference. At least 2 cups. The rice should be plain to balance out the curry. I make mine with a little bit of butter and a pinch of sea salt.

Garnish with

Cashews (I used/ like raw the best)

Fresh chopped cilantro

1.       For the squash (you can do this up to a day ahead, which will allow you to make this in about 20 minutes

a.       Preheat oven to 350

b.      Spray a rectangular baking dish with cooking spray.   Cut squash lengthwise and remove seeds and pulp

c.       Place squash flesh side down onto the baking dish

d.      Bake for 30 minutes.

e.      While squash is baking, make the Jasmine rice (which should take 12 to 14 minutes for 2 cups prepared) and mix together 3 tablespoons of brown sugar and 1 teaspoon curry powder in a small bowl .

f.        Remove squash from oven and flip the squash right side up.

g.       Sprinkle the quash with brown sugar and curry mixture and bake for another 20 to 25 minutes, until quash is soft and the flesh can be scooped out.

h.      Scoop squash out into a bowl and mash well with potato masher, set aside until needed.

I do lots a freeze 2c/bag

 

For the soup, sauté onion in olive oil over medium high heat until the onion is translucent and soft, 4 to 5 minutes. Add ginger and garlic and cook for another minute.

a.       Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper. Cook soup until heated.

b.      On the bottom of a soup bowl, hot rice and ladle curry bisque over the rice.

c.       Garnish with plenty of chopped cashews and cilantro (which can be prepared while the soup is heating through/simmering or while the squash bakes if you are making the meal all at once).

Slow Cooker Chipotle Chicken and Black Bean Chili

I found this here on sweet treats, and as I work a little more I'm trying to gather different crock pot recipes.  It was really easy to throw together, and good to use up some more chipotles I had.  We had extra rice in the fridge so we served the chile over the rice.  Delicious.

serves 6-8

2-3 whole, boneless skinless chicken breasts (or 4-6 chicken tenders)

2 (15 oz) cans black beans, rinsed and drained

2 (14 1/2 oz) cans diced tomatoes with green chiles, un-drained

1 medium green pepper, chopped

2 chipotle peppers in adobo sauce, chopped

2 tbs of the adobo sauce

2 garlic cloves, minced

1 tbs cumin

1/2 tsp salt

1/2 tsp pepper

Optional for garnishing: mozzarella or Monterrey jack cheese, sour cream, cilantro, lime wedges. 

Place everything, aside from the chicken in a 4qt slow cooker and stir to combine.  Lay chicken over the top and push down a little to cover with sauce.  Cover and cook on low for 6-8 hours or until chicken is cooked and tender, or cook on high for 3-4 hours.  

Taco Salad

My family has had Taco Salad as a staple ever since I can remember.  I think its changed a little as the years go on, but this is how I make it.

1-2 C. cooked ground turkey (I cook a ton and freeze 2c/baggie)
1 can black beans
2 C. frozen corn
Taco Seasoning
lettuce
tortillas or tortilla chips
ranch dressing
cheese

Combine ground turkey, black beans, frozen corn, and a little water.  Mix in taco seasoning to your taste (I probably put too much in, but I love it).  We vary how we eat it, depending on if we have tortillas or tortilla chip.

I layer a bunch of lettuce, chips, and meat mixture.  Then I drizzle a little ranch and sprinkle a little cheese. Yumm.

I also like to make it quesadilla style.  Two tortillas with meat mixture and a little cheese inbetween.  Then top with lettuce, tomatoes, and ranch dressing if you have that stuff.

Chipotle Chicken Quesadillas

I first came across this recipe during school last year.  One of my friend's had it in her email and we all watched it...it looked sooo good!  I tried it exactly as said by Curtis the first time and it was good.  It really was, but my mouth was on FIRE!  I've since adapted it so it has the good flavor and still a small bite.

Filling:
3 T Olive oil
1 onion (red is suggested but yellow tames it a little too)
salt/pepper to taste
3 cloves garlic finely chopped
5 chipotle chiles in adobo sauce, finely chopped (I use half a can and try to get some seeds out before chopping)
3 vine-ripened tomatoes (or I use two cans tomatoes with green chiles, way easier)
3 green onions thinly chopped (I buy a big pack, chop them and freeze them so I can use them for different recipes without always having them fresh...it works great)
1 T. honey
3 C. coarsely shredded chicken breast
Tortillas (I like mine homemade)
cheese (cheddar or whatever)
sour cream
avocados (optional)
cilantro (optional)

Heat olive oil (or normal oil), add onion and salt/pepper on medium heat for about 3 minutes or until tender.  Add in garlic and stir for another 2 minutes.  The onions should be transparent by now.  Add chipotle chiles and tomatoes and let it simmer for about 20 minutes.  Mix in green onions, honey, and chicken.

To compile the quesadillas, heat a griddle on medium heat.

Put however much filling you like on your tortilla and top with cheese and then a second tortilla. 

Then flip.

Take one side off real quick and spread around some sour cream, and avocados and cilantro if you have them.  I think this made about 8 or 9...but it all depends how much filling you put in.

ENJOY!

Pot Roast

Pot Roast was a staple growing up.  I'm not much of a meat lover, so I could do without the roast...but I've never actually done that.  I love the potato, onion, carrot mixture.

1 chuck roast
1 onion
2c. carrots
6c. potatoes
3 beef bouillon cubes
salt/pepper to taste

1. Sear the outside of all sides of the roast in a pan.  I don't always do this, but it is better this way.
2. Dice the onion, carrots, and potatoes.
3. Put half of the mixture in the crockpot.
4. Put the roast in the crockpot.
5. Add remaining vegetable mixture.
6. Place each bouillon cube on the meat.
7. Add about 1/4c. or less of water.  Sprinkle some salt and pepper to taste.  
8. Let cook on low for 6-8 hours, or until the meat is completely cooked.

Chicken Enchiladas

I love enchiladas.  I got this recipe from my sister, Robin, and make it all the time.  Its a keeper!

3C.  shredded cheese

1.5 lbs shredded chicken

1T chili powder

¼ C. lime juice

1/3 C. honey

½ t garlic powder

20 oz. green enchilada sauce

1.       Mix together chili powder, lime juice, honey, garlic powder, and green enchilada sauce

2.       Place cooked shredded chicken in the above mixture to marinade (not for long…just soak up)

3.       Wrap mixture into tortillas with some cheese also.

4.       Place in a pan and top with extra sauce and cheese.

5.       Bake at 350 degrees for 30 minutes