Honey Lime Chicken Enchilads

Cheryl told me about these on Saturday at the Chile Verde class. I found the recipe on Good Thing Utah's website. I tried it out and they were so delicious I thought I would share.

1/3 C. Honey
1/4 C. Lime Juice

2 tsp to 1 Tbsp Chili Powder
2 large cloves of Garlic, finely minced or 1/2 tsp Garlic Powder
2 large Chicken Breasts, cooked and shredded
12 Corn Tortillas or Flour Tortillas
2 C. of Mexican Cheese Blend, shredded
1 14-oz can of Green Enchilada Sauce
1/2 - 3/4 C. of Heavy Cream
Nonstick Cooking Spray
1 Tbsp of chopped Cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Lettuce Wraps

We had these at a friend's house on Saturday night. So delicious and low fat.

3 Tbsp oil
3 Tbsp chopped onions
1 tsp Garlic, minced
4-5 leaves iceberg lettuce
1 lb ground turkey

Special Sauce:
1/4 C. Sugar
1/2 C. Water
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp Lemon Juice
1/8 tsp Sesame Oil
1 Tbsp Hot Mustard
2 tsp Water
1-2 tsp garlic and red chile sauce

Stir-Fry Sauce:
2 Tbsp Soy sauce
2 Tbsp Brown Sugar
1/2 tsp Rice Vinegar

Make the special sauce by dissolving the sugar in water. Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a work or large frying pan. Brown ground turkey. Add garlic.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together.

Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve in lettuce wraps with the special sauce either ladled over the top of the meat mixture or a small bowl for dipping the lettuce wrap.

We also took some of the special sauce and made stir fry noodles as well. You can saute your favorite vegetables while you cook rice noodles. Then add the rice noodles to the vegetables and add a couple ladles of the sauce and bring warm.