***************We're finally seeing some progress around here, with all of the unpacking. We have a ways to go -- no pictures on the wall yet -- but at least we know where most everything is (except, ironically, the GPS! Thank goodness we know our way around here.)
I have to share a recipe that I made tonight for Chicken Enchiladas. They are scrumptious! I got it from Kim at Mom Musings. She has a wonderful recipe website called Happy Tummies. Oh, did this make some tummies happy at our house tonight. .
Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded (I had cheddar/Monterey Jack combo)
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (Kim does hers in the morning and puts it in a ziploc bag in the fridge for the day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.