This is a collection of my favorite recipes. This blog is mainly for me. I wanted a place to keep all my recipes where I could pull up the recipe where ever I may be from my phone or computer. These are recipes I have TRIED and LOVED. I have a LONG waiting list of recipes I want to try that I hope to add soon. I have collected these recipes over the years and unfortuantely do not remember where I got all of them. If I know the source I have given credit where credit is due. If you stumble across my blog and find YOUR recipe, please let me know and I will give you the credit!

Honey Lime Chicken Enchiladas


1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (i cooked them in the crock pot in the morning)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

12corn tortillas (I used flour)
2 cups of Mexican cheese blend, shredded (I only used 1 cup)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream (I used milk, Jeni said she has even left it out)
I added one can of black beans

Preheat oven to 350°. Place the cooked and shredded chicken in bowl. Set aside. In a small bowl, add honey, lime juice, chili powder and minced garlic or garlic powder.

Whisk together thoroughly to combine. Pour over chicken and cover with plastic wrap. Marinate 30 minutes or up to 1 hour, in the refrigerator.

Spray sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.

Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake for 15 to 20 minutes.
9 hours ago · Like · 1
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