Our Favorite Enchiladas

We really enjoy enchiladas at our house. Whether they are beef, chicken, or shrimp. Corn tortillas or flour tortillas. Cream sauce, red sauce, or green sauce. We enjoy them all. Our favorite enchiladas by far are Honey-Lime Chicken Enchiladas. De.lic.ous.

I made Easy Creamy Corn to go with it and for dessert Moo made No Bake Cookie Bars.

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Honey Lime Chicken Enchiladas
from My Kitchen Cafe
Print Recipe

6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

++I didn't have any monterey jack cheese so I used cheddar and mozzarella--still delicious.

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Easy Creamy Corn
adapted from Cooking During Stolen Moments
Print Recipe

2 Tbsp butter or margarine
1/2 small onion, diced
2 cups frozen corn
season to taste with salt, pepper, cumin and garlic powder
2 Tbsp cream cheese
1 Tbsp sour cream

In a small skillet, melt butter or margarine. Add onion and cook for 3 minutes. Add corn, season to taste and cook over medium heat for 5 minutes. Stir in cream cheese until melted. Remove from heat, stir in sour cream and serve immediately.

In a small skillet, melt butter or margarine. Add onion and cook for 3 minutes. Add corn, season to taste and cook over medium heat for 5 minutes. Stir in cream cheese until melted. Remove from heat, stir in sour cream and serve immediately.

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No Bake Cookie Bars
from Lynn's Kitchen Adventures
Print Recipe

2 cups sugar
1 cup butter
1/2 cup milk
4 tablespoons cocoa
1 teaspoon vanilla extract
3 cups instant quick oatmeal
2/3 cup peanut butter
1 cup chocolate chips

Bring first four ingredients to a boil and cook 1 minute. Add vanilla, oatmeal, and peanut butter and stir until combined. Then stir in chocolate chips. Spread into a jelly roll/bar pan. Refrigerate until firm. Cut into squares.

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