Honey Lime Chicken Enchiladas

original recipe can be found here.

1/3 cup honey

1/4 cup lime juice (from our last basket)

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce

1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover chicken marinade (our chicken absorbed all the marinade). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

King Ranch Chicken Casserole

(picture taken from Southerplate.com)

■1 onion, chopped
■2 tablespoons vegetable oil
■2 cups shredded cooked chicken
■1 can cream of chicken soup*
■1 can cream of mushroom soup*
■4 ounce can diced green chilies
■15 ounce can diced tomatoes, drained
■1 teaspoon chili powder
■1/4 teaspoon salt
■1/4 teaspoon garlic powder
■1/4 teaspoon pepper
■12 – 14 corn tortillas (six inch) or a bag of Doritos
■2 cups shredded cheddar cheese

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces or break up Doritos. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

Chicken Pot Pie

For the filling:

1 Cup of chicken, cooked and diced (more if you want)

2 1/2 Cups Frozen Mixed Veggies, thawed (I used the one with peas, carrots, green beans and added diced hash browns as well)

1 Can Condensed Cream of Chicken Soup (I was out and used Cream of Mushroom)

1/4 Cup Milk or Sour Cream (I used milk)

1/4 onion, chopped (if desired)
Salt and Pepper to taste

Mix it all together and spread it into the bottom of a 9 in pie plate or similar dish

For the crust:
1 cup baking mix (bisquick, pioneer, etc)
1 egg
1/2 cup milk

Mix it all together and spread it around on top (dough will be thinnish). Bake in 400 degree oven for25 to 30 minutes or until golden brown on top and bubbly.