Mexicali Pork Chops

These are really easy and delicious.

Ingredients:

4 pork loin chops

1/2 c. chopped green pepper

1/4 c. chopped onion

1 16oz. can diced tomatoes

1 8oz. can corn, drained

1 8oz. can red kidney beans, drained

1/2 c. long grain rice

1/2 c. water

1 4oz. can mild green chili peppers; rinsed, seeded and chopped

3/4 tsp. salt

Directions:

1. Trim excess fat from chops, in a skillet cook fat trimmings till 2 lb. accumulate. Discard trimmings. Brown chops on both sides. Season with salt and pepper and set chops aside. Reserve drippings in skillet.

2. Cook green pepper and onion in reserved drippings til tender but not brown. Stir in undrained tomatoes, drained corn and beans, uncooked rice, water, chili peppers, and salt. Bring to a boil.

3. Turn mixture into a 12x7.5x2 baking dish. Arrange chops on top.

4. Cover and bake in a preheated 350 degree oven for 35 minutes.

5. Uncover and bake 10-15 min. more until meat is tender.

6. Enjoy.

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.