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.