Honey Lime Enchaladas

 I want to try these soon!

Ingredients 

Original recipe makes 10 enchiladas

• 1/3 cup honey
• 1 tablespoon chili powder
• 1/3 cup lime juice
• 2 cloves garlic, minced
• 1 pound shredded, cooked chicken

• 2 cups green enchilada sauce, divided
• 6 cups shredded Monterey Jack cheese, divided
• 10 (8 inch) flour tortillas
• 1 cup fat free half-and-half

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1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

cashew chicken

(scott this could totally be made w/o cashews and would still be great)

Cashew Chicken

marinade:
1 clove garlic shredded or pressed
1 t shredded fresh ginger
1 T soy sauce
1 T oil
1 T dry sherry (i dont have this so I didn't use it)
marinate for at least 20 minutes

1/2 c onion chopped
1/2 c green pepper chopped
1/2 c celery sliced
1 lb fresh sliced mushrooms
1 c cashews

(recipe calls for show peas and bamboo shoots and I'm sure other veggies would be fine)

sauce:
3 T soy sauce
3 T corn starch
a few drops of sesame oil
2 c water

Put 1 Tb oil in hot Teflon fry pan. Stir fry onions, celery and gr pepper until onions are clear. Remove to bowl

Add oil or chicken broth to pan and stir fry mushrooms. I also like to add a touch of butter to  bring out mushroom flavor.

Put 1 t oil in pan and add chicken pieces. (I cooked 1/2 the chicken at a time so it cooked faster in one single layer).  Stir fry until just done. Don't over cook. About 3 min/side. Remove to bowl.

Pour combined sauce ingredients into hot pan and stir until thickened and clear. Pour over all other ingredients in bowl and stir together. Transfer to serving platter and garnish with 1 cup cashews if desired and serve with steamed rice.