Wednesday, June 20, 2018

Honey Lime Chicken Enchiladas

INGREDIENTS

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size)
8 ounces monterey jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
2 cans (10 ounces each) green enchilada sauce
1/4 cup heavy cream

INSTRUCTIONS

  1. Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
  2. Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and down the center fill with chicken and a few tablespoons of cheese. (Make sure to save at least 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese.
  3. Mix together the remaining enchilada sauce, heavy cream, and any leftover marinade. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops.
  4. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

Source:

https://life-in-the-lofthouse.com/honey-lime-chicken-enchiladas/
https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/

Sunday, September 14, 2014

Italian Sausage Stew

1 1/2 lbs Italian sausage links, casings removed
3 cups water
4 medium potatoes, cut into bite sized pieces
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, roughly chopped
1 (6 oz) can tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 beef bouillon cubes
1 teaspoon salt

In a Dutch oven or soup pot, brown sausage over medium heat, breaking up the sausage as it cooks. Add remaining ingredients to pot. Simmer over medium heat until veggies are tender and sauce has reduced and thickened, about 30-45 minutes.

Serves 4.


Friday, August 8, 2014

Cheater Baked Beans

2 (28 oz) cans Bush's original baked beans
2/3 cup brown sugar
1/3 cup ketchup
1/8 teaspoon garlic powder
1 small onion, chopped
1/2 lb. bacon

1. Cut bacon into bite size pieces.
2. Cook bacon, drain on paper towels, set aside. Note: Don't let it get too crispy.
3. Meanwhile mix all the remaining ingredients in a 9x13 baking dish or a 3 qt casserole.
4. Add in reserved bacon, and mix again.
5. Bake uncovered for 1 hour at 350 degrees. Let stand 1/2 hour to cool prior to serving.

Monday, May 12, 2014

Tex Mex Dip

1 can (16 oz) refried beans
16 oz sour cream
1 packet of taco seasoning
1 jar picante sauce
1 package of grated cheese
2 medium tomatoes, chopped
1 bunch of green scallions, chopped
1 small can (4 oz) sliced black olives

Spread the refried beans in the bottom of a 13x9 glass pan. Combine the sour cream and taco seasoning, then spread over the layer of refried beans. Next, spread the picante sauce as the next layer, then just add a layer of each of the remaining ingredients, cheese, tomatoes, scallions and olives.

Cover and refrigerate.

Thursday, January 2, 2014

Cheesy Potato Casserole

1 Can (10.5 oz.) condensed cream of chicken soup
2 Cups sour cream
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
2 Cups shredded cheddar cheese
1/3 Cup finely chopped onion
1 Package (30 oz.) Ore-Ida Country -Style Hash Browns, thawed, or 6 cups, thawed

1. Preheat oven to 350 degrees. Coat 13x9 baking dish with nonstick cooking spray.

2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion, and hash browns until well mixed. Spoon evenly into baking dish.


3. Baked uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.

Tuesday, July 16, 2013

Turkey Vegetable Chili Mac

Nonstick cooking spray
1 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onions
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream (optional)

Slow Cooker Directions
1. Spray large skillet with nonstick cooking spray. Add turkey; cook and stir 5 minutes or until browned.

2. Transfer turkey to 4-quart slow cooker. Add beans, tomatoes, corn, onion, garlic and seasoning. Cover; cook on LOW 4 to 5 hours.

3. Stir in macaroni. Cover; cook 30 to 40 minutes or until macaroni is tender, stirring after first 10 minutes. Serve with sour cream, if desired. Makes 6 servings.

Sunday, January 22, 2012