Thursday, February 17, 2011

Honey Lime Enchiladas and Sweet Rice

Good morning, friends! I hope you all had a happy and delightful Valentine's Day! It was interesting at our house, to say the least. But! We did have our Sweetheart Dinner, we did learn some fancy manners, and surprisingly, everyone cooperated, (even the teenagers) and we had an enjoyable dinner. (So, yay! Check one off for learning something new at our house!)

I did promise the recipes for our very favorite meal at our's the one that gets requested the most by the most. Unfortunately, I forgot to take pics during the meal, but thought of doing it the next day with those that were left, but that fell through too. So...I borrowed this photo from Mel's Kitchen Cafe.
It was interesting as I tried to find the original source for this recipe. It appears to have been passed around the net and tweaked here and there. I first saw it on Good Things Utah prepared by Holly Hanks. She gives credit to Mel's Kitchen Cafe who gives credit to the Sister's Cafe. The buck apparently stops there, but I'm sure it's been passed around at various other places as well. As like most of us, I have tweaked the recipe to our own family's liking, so I hope you enjoy one of our faves!

Honey Lime Chicken Enchiladas

*1/3 c. honey
*1/4 c. lime juice
*2 tsp. chili powder
*2 large cloves garlic or 1/2 tsp. garlic powder

*About 2 large chicken breasts, cooked and shredded
*10-12 flour tortillas (I prefer using the uncooked tortillas--once you try them, you'll never go back to pre-cooked tortillas!)
*2 cups shredded cheese (Mexican, cheddar, Monterrey Jack---whatever you have on hand)

*14 oz. of mild green enchilada sauce
*3/4 c. heavy cream

1. In a bowl, combine the honey, lime juice, chili powder, and garlic. Toss in the cooked and shredded chicken; cover and marinate in the refrigerator for about a half hour or so.

2. Cook the raw tortilla shells according to the directions on the package. It only takes a few seconds to brown them. Stack on a plate as they are cooked.

3. Spray a 9 x 13 baking dish with non-stick cooking spray. In another small bowl, combine the enchilada sauce and cream. Pour about 1/2 cup of this mixture in the bottom of the baking pan. Set the rest aside.

4. Remove the chicken mixture from the fridge. Spoon a large spoonful onto one tortilla, creating a line across the center of the tortilla. Top with a large pinch of cheese and roll up the tortilla. Place the enchilada seam side down in the baking pan at one end. Repeat with the remaining tortillas until the pan is full.

5. Pour remaining enchilada sauce and cream over the top of the enchiladas and top with remaining cheese. Bake at 350 for 30 minutes until cheese is bubbly and starting to brown.

Sweet Rice

(I found this recipe at It is a yummy side dish and also perfect for stuffing into burritos or adding to salads. Remember, it is meant to be sweet...I love it!

*2 T. vegetable oil
*1/2 white chopped onion (I even use onion flakes in a pinch)
*1 1/3 c. white rice
*3 c. chicken broth
*1/3 c. white sugar

1. Pour oil into bottom of pan, add onion and saute until translucent.

2. Add the rice cooking until it is light brown, being careful not to burn.

3. Combine the broth and sugar, letting the sugar dissolve. Stir into rice until combined and bring to a boil.

4. Cover and let cook on low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

I hope you enjoy these family favorites! They are the best, I tell you!

1 comment:

  1. Shelli, thanks again for sharing these recipe's. I made this last week and I loved it, it was so good..


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