Honey Lime Chicken Enchiladas

One of my favorite combinations is spicy/sweet. This was the perfect balance of that! So good! And a great way to use up leftover cooked chicken, if you have have some. We scarfed these down! A splash of hot sauce on top was the perfect touch!

Honey Lime Chicken Enchiladas

1/3C honey
1/4C lime juice
1T chili powder
2 large garlic cloves - minced
3 chicken breast - cooked & shredded
12 small flour tortillas
2C shredded colby jack cheese
1 (14oz) can green enchilada sauce
1C heavy cream

Preheat the oven to 350*. In a large bowl combine the honey, lime juice, chili powder and garlic. Stir in the chicken. In a small bowl combine the enchilada sauce and heavy cream. Ladle a small amount of the sauce mixture into the bottom of a 9x13 glass baking dish. Evenly distribute the chicken onto the tortillas. Sprinkle 1C of cheese evenly over top. Roll up and place seam side down in the baking dish. Pour the remaining sauce mixture over the enchiladas. Sprinkle with the remaining cheese. Bake for about 30 minutes - or until cheese is melted and sauce is bubbly.

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Taco Bake

This is sooooooo good! It's one of those simple, quick recipes that the whole family will love.


Taco Bake

1lb ground beef
1pkg taco seasoning
1 can tomato sauce
8oz sour cream
2C shredded cheddar
1 pkg crescent rolls
1 large bag Doritos - crushed

In a large skillet brown the ground beef. Stir in the tomato sauce and taco seasoning, simmer for 10 minutes. Preheat the oven to 350*. Grease a 9x13 glass baking dish. Flatten the crescent rolls onto the bottom of the dish forming a crust. Bake for 10 minutes. Take the crust out of the oven and pour the meat mixture on top. Spread the sour cream on top of the meat. Sprinkle with 1 1/2 cups of the cheese. Bake for another 10 minutes. Remove and sprinkle the chips and the remaining cheese on top. Bake for 5 more minutes.

We served it with our favorite taco toppings - lettuce and taco sauce!

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