Honey Lime Chicken Enchiladas

My friend Lindsay Stobbe sent me this recipe, and of course I don't remember the cook book it came out of, but oh my. It's divine. Our new favorite!

Honey Lime Chicken Enchiladas

1/2 c. honey
1/4 c. lime juice (I used the juice from 3 limes)
1 T. chili powder (I only used about 1 t.)
1/2 t. garlic powder (ick. I used real garlic.)
1 1/2 lbs. chicken, cooked and shredded (To cook and shred my chicken, I put them in my Crock Pot and cooked on low with some chicken broth.)

Mix first 4 ingredients and marinate chicken for at least 30 minutes

2 (10 oz) cans green enchilada sauce
1 c. half and half (but why not just use heavy whipping cream? Mmm. . . )
flour tortillas
colby jack cheese

Mix enchilada sauce with half and half. Put a bit in the bottom of a 9x13 pan. Wrap tortillas with marinated chicken and some cheese. Roll and place seam side down in pan. Pour remaining sauce over the top of the enchiladas and sprinkle with cheese. Bake at 350 for 25-30 minutes.

I promise you'll love these.

Cream Cheese Chicken in a Pot

If you don't already have this as part of your working recipe repertoire, make it one. It's absolutely divine, so easy, and so bad for you.

Cream Cheese Chicken in a Pot:

4 chicken breasts (I use frozen tenders, about 10)

1 cube margarine (I hate margarine, but it must be done for this recipe)

1 envelope dry Italian seasoning mix

1 (8 oz.) block of cream cheese, room temperature

1 can cream of chicken soup

milk to consistency

Place chicken in bottom of a crock pot.

In small bowl, melt margarine in microwave. Add Italian seasoning mix and whisk together. Pour over chicken in crock pot.

Cook on low for 6 hours, or high for 2-3 hours.

Shred chicken with a couple of forks (sometimes I drain out some of the margarine before I shred the chicken to make myself feel a little better about this recipe).

In a medium mixing bowl, blend cream cheese, soup, and milk to a creamy mixture (almost runny). Add to chicken in crock pot. Mix. Turn to low, and continue cooking/warming for about a half hour.

Serve over rice.

I serve this with steamed broccoli. It's truly divine.

Oh, and I'm going to start taking pictures. I promise.

Cream Cheese Chicken Enchiladas

One of my favorite dinners is the Cream Cheese Chicken Enchiladas at a quaint little place here in Lehi, Utah called Carena's (is that even right?). It was in an old historic home on Main Street, run by what seemed to be the local Young Women's organization (don't even ask about what level of personnel ran the cash register). The decorations left much to be desired (unless you came from the 1990's and like country blue, mauve, and fake flower arrangements everywhere). However, the food - the food! It was amazing.

When the economy took a turn for the worst, it turned into a Thai restaurant. So sad for me. I tried replicating those delicious enchiladas, and I'm proud to say I actually perfected this one. I took a few recipes, mixed them up and came up with what I really like in an enchilada. I hope you enjoy it as much as my family does. Oh, and don't even think about counting the calories in this one. You'll never make it again.

One more thing. It freezes really well. Another aspect of perfection. If I'm going to take the time to make something this time-consuming, I'm making a bunch. And I mean a bunch.

Cream Cheese Chicken Enchiladas
Kristi Askew

8-10 chicken tenders
¼ c. butter
3 pkgs (8 oz) cream cheese, room temperature
2 cans cream of chicken soup
2 cans (4 oz) green chiles
1 ½ c. sour cream, room temperature
4 c. shredded cheese (I use Colby Jack)
24 “soft taco” tortillas
Salt and pepper to taste
Milk to consistency (a lot, about 4-5 cups total, divided)

In the crock pot, add chicken and butter. Add some salt and pepper. Cook on high 3 hours. Shred chicken with a fork.

In a large mixing bowl, combine and mix with hand mixer until smooth:
2 pkgs cream cheese
1 can cream of chicken soup
1 c. sour cream
Milk to consistency (about 2+ c.)

Then add and combine:
2 cans of green chiles
Shredded chicken
Salt and pepper to taste
More milk to consistency (if needed)
2 c. shredded cheese

Fill tortillas with mixture.
Fill pans.
8 enchiladas in each of the three 11x7 pans. (They freeze very well)

In same mixing bowl, combine until smooth and runny:
1 pkg of cream cheese
½ c. sour cream
1 can cream of chicken soup
Milk to consistency

Pour over enchiladas.
Top with remaining 2 c. cheese.

Bake at 350 for 20-30 minutes