Honey Lime Chicken Enchiladas

In the words of my mother, "these are the best enchiladas I have ever had!" I wish I had thought of the lime and honey combination myself. You have probably seen this recipe floating around. I adapted mine from Double Batch. Everyone adds their own special touch. My change was to cook the chicken in chicken broth for extra flavor, add black beans to the filling, and omit cumin powder (no thanks on cumin ever!) The sweetness of the honey with the twist of lime was the perfect marriage of flavors. I can never get enough of any chicken enchiladas, but this might have to be the only recipe I use from now on. Thanks for stopping by. Have a bite when you can!

Ingredients:
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
2 cloves of garlic, finely minced
About 3 boneless skinless chicken breasts cooked and shredded
1 cup chicken broth (for cooking chicken)
1 can black beans
12 corn tortillas
2-3 cups cheese, grated (the Mexican blend is best)
28 oz. can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream

Directions:
Simmer chicken with 1 cup chicken broth until cooked and easy to shred. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a medium bowl whisk together the honey, lime juice, chili powder, and minced garlic.

Place chicken in bowl with mixture and stir together. Allow to marinate while you prepare the tortillas, about thirty minutes in the refrigerator.

Heat the oven to 350. Heat tortillas in oil for about 20 seconds on each side. Be careful not to burn them. For a healthier version simply place tortillas in microwave for 20 seconds covered in paper towel.


In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 3/4 cup of the mixture in the bottom of the oiled baking dish.

Drain can of black beans. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Add one spoonful of black beans on top of the line of chicken in each tortilla. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Pour enchilada sauce mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve and enjoy!

Easy Burritos

How yummy do these canned pinto beans look? Pretty gross right?















How about this canned hamburger with some yummy fat floating on the top? They definitely don't look very pretty on my shelf aesthetically, but they are pretty tasty when I put them in these little burritos. I especially love them because they make for great food storage and make some meals super quick and easy like this one.

This is my first attempt at canning. It was easier than I thought. I did ground beef, beans, and chicken. I only have two jars left and can't wait for the fall when I can do more. Sometimes I like to do a fancy meal requiring a lot of work and ingredients. Sometimes I like to just heat and serve and feel good that I am saving us money. This is a great way to do it.

Easy Burritos

1 pound of hamburger
1 Mexican green onion diced
1 packet of ranch salad dressing mix
1 packet of Burrito seasoning
1 cup of cheddar cheese
1 cup of Monterrey Jack cheese
Burrito size flour tortillas
1 can of red enchilada sauce
3 cups of refried beans (or 1 jar of pinto beans mashed and heated)


Directions:
Brown hamburger with diced onion. While hamburger is cooking heat beans in a separate pan. When hamburger is cooked add both seasoning packets. Allow to simmer for 10 minutes. Warm tortillas and spread with beans first. Next add hamburger mixture and top with cheddar cheese. Roll into burritos. Pour enchilada sauce over the top and add remaining Monterrey Jack cheese. Bake at 350 degrees until cheese is melted. Serve with lettuce and sour cream. Enjoy!





It looks a lot better in a burrito and tastes yummy too!

Corned Beef Tacos (yes you read that right!)

This should be on my Fire Station Fridays posts. I got this recipe from my husband of course and it is my new favorite taco. The only way to make it work is to not have it too salty. To do this you must boil the meat 3 times to get some of the salt out.


Ingredients:

2 pounds corned beef
1 bunch of parsley
1 1/2 cups cheddar cheese
2 cloves minced garlic
1 small onion chopped
corn tortillas

Directions:
Place meat in large pot and cover with water. Boil 3 times for 20 minutes replacing the water each time. This helps remove some of the salt. Then place in crock pot with onion and garlic for 6 hours until meat becomes very tender and easy to shred. Shred corned beef and remove any fat. Toss meat with cheese and parsley. Place serving size amounts on each tortilla and place on cookie sheet. Bake in the oven at 350 degrees just until cheese melts within meat and tortillas shells are warm. Remove and add cabbage, more cheese if preferred, and salsa. Serve and Enjoy.
You can also heat a little oil and fry the tortillas before placing them in the oven.
Don't forget to enter into my special seasoning giveaway. Alpine Touch is a great addition to your spice cabinet and difficult to obtain. As far as I know you can only get it in Wyoming, Montana, or have it shipped like I did. Good luck!

I Can Never Have Too Much Mexican Food

Ingredients:

1 pound chicken breasts
1 packet of chicken taco seasoning
1 small chicken bouillon cube
1 pkg of corn tortillas
1 can green enchilada sauce
2 cups Monterrey jack cheese
1 can cream of chicken soup
1 cup sour cream
1 small can of mild green chili's
1 cup re fried beans (optional)

So the recipe might seem a little odd because I had ingredients I just wanted to use up such as the re fried beans. I am glad I did it though because it was delicious.

Directions:
Start by placing chicken breasts in large pot over medium heat with taco seasoning, water, and chicken bouillon. Cover and allow to simmer until chicken is tender enough to shred. When Chicken is cooked add re fried beans. Add 1 cup of cheese and half of green chili's (or less depending on how spicy you like it) to chicken mixture. Place mixture in tortillas and roll up. Place rolled up tortillas into casserole dish that has half of the green enchilada sauce already covering the bottom of the pan. Pour the remaining half of green enchilada sauce over the top. Bring sour cream and cream of chicken soup mixture to a simmer and pour of enchiladas. Cover the rest with the remaining cheese and place in oven for 30 minutes at 375 degrees covered in tinfoil. Serve and Enjoy!

How about some Fish Tacos?!

Forget all of those other recipes! This is the one you want!

1 pkg of corn tortillas
1 jar of jalapeno ranch dressing
1 jar of your favorite mango salsa
1 can of black beans
1 pkg of chopped cabbage (purple or green)
1 pkg of Fish Fry
2 cups of your favorite fish cut up into inch chunks
2 cups oil
1 cup of shredded cheddar cheese

I used cod fillets. Dip them in water and then into the fish fry mixture and then cook in the hot oil. Place spoonful of warmed black beans on tortilla first, followed by the cabbage, fish, salsa, ranch dressing, and then top with cheese. Serve and Enjoy! It is truly that easy and delicious!

Update:
I forgot to buy the ranch dressing when I made them today and I think I liked it just the same. So if you would like to use less ingredients go for it. Also, if you double up on the tortillas your filling will not fall through. I hate that!

My favorite Shredded pork!

This is similar to Cafe Rio sweet pork or Costa Vida! Make it for a crowd and they will for sure be impressed!

6 lbs Pork loin
1 can coke(not pepsi)
2 cups brown sugar
1 16 oz bottle of salsa

Cook roast in the crock-pot on high with about a cup of water. Cook for about 5 hours (less if using half a roast). Drain the water and add (mixed together) the coke, salsa and brown sugar. Pour that over the meat that you have shredded with a fork and cook for another couple of hours. If the roast is smaller, you might not need to cook as long.
This is best on your favorite tortilla with lettuce, tomatoes,black beans, rice and the tomatilla dressing (recipe to follow). Serve and Enjoy!