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.

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!

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