Honey Lime Chicken Enchiladas -- DIVINE

I have been meaning to get on here and post a TON of recipes-- but school has not been letting me have much time. Until... I tried this recipe. This one I could not wait to post. It is SO good. The seasoning is so yummy and not overpowering. I am a big fan of chicken enchiladas if they are done right and these are definitely done right. Here you go:

Honey Lime Chicken Enchiladas

Marinade: 

6 T. honey

5 T. lime juice (approx. 1 large lime)

1 T. chili powder

1/2 t. garlic powder

Other: 

1 lb. shredded chicken* 

tortillas

1 lb. monterrey jack cheese, shredded

16 oz. green enchilada sauce

1 c. cream**

*I didn't know how many chicken breasts would equal 1 lb. shredded-- I ended up using 4 and it was fine, but if you use less chicken there will be leftover sauce to put in the tortillas.

** I didn't use cream at all, as you will soon see it is an optional step.

- Whisk first four ingredients for marinade and toss with shredded chicken in zip-loc bag. 

- Marinate for at least 1/2 hour, preferably more. (I only got to let mine sit for 15 min. It was still good!) 

- Pour 1/2 c. of enchilada sauce on bottom of 9x13 pan. 

- Fill tortillas with chicken, any extra marinade, and cheese. Roll up and place in pan. Make sure to save 1 c. of cheese for topping. 

- When pan is full, mix any remaining marinade with cream and enchilada sauce. Pour over top.

- Sprinkle with remaining cheese. 

- Bake at 350 for 30 min. or until browned and crispy on top. 

Basically, I didn't mix up the sauces with the cream, because I didn't have any leftover marinade. I just used the extra enchilada sauce and cheese for topping. Using 4 chicken breasts, I had enough for a full 9x13 and a full 8x8. I made these for a dinner we had with another couple from our ward and got rave reviews. This recipe is definitely a keeper. I think I may even use this honey lime marinade for chicken in other dishes. It's SO good. And don't worry, the chili powder does not make it too spicy, it's just right. 

Caramel-Coated Spiced Nuts

I made these a lot this past holiday season, and also sent some to Megan. She has requested I place the recipe here. This is from Taste of Home. If nuts weren't so expensive I think I would always have some of these in open jars throughout my house. The kitchen, my bedroom, the entertainment room, and yes, a few cupboards.

2 egg whites
1 teaspoon water
1 1/2 c. roasted salted almonds *
1 1/2 c. pecan halves
1 c. whole salted cashews
3 teaspoons pumpkin pie spice **
1 teaspoon white pepper (I used 1/2 tsp. black pepper and it tasted fine)

In a large mixing bowl, beat egg whites and water until foamy. Add the nuts, stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.

Spread into a GREASED (do not forget to do this or you will weep and wail because the nuts will not come off of the pan into your mouth) cookie sheet (15 x 10 x 1) Bake at 325 for 30 minutes, stirring every 10 minutes. Stir in an airtight container. Makes 4-5 cups.


*I just used plain whole almonds that I bought in the bulk section, it was cheapest that way, and I also didn't want the extra salt. I also used almonds for the entire recipe since I was too poor to buy cashews and pecans. It's up to you what you want to use, just make sure you use whole almonds or cashews, not pieces.

** If you don't have pumpkin pie spice and don't want to buy it just for this recipe, use the following substitution:

Pumpkin Pie Spice

Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.