Week 49 Menu & the yummiest enchiladas ever!

Another week has flown by. It's amazing how fast it goes with my daughter in school all day. Thanks Meagan & Maggie for posting your menus this last week and thanks to all of you that stop by to check out recipes, etc.

Last week I tried Honey Lime Chicken Enchiladas from the Sister's Cafe. They were so good! Even my not-so-chicken-loving-5-year-old gobbled them up. I don't think I'll ever make those cream cheese chicken enchiladas that I used to make again. I usually don't recopy recipes from other people's blogs, I just post the link, but I'm going to recopy this recipe since it's so yummy and I don't want to lose it.

Anyway...Here's my menu for the week:

Monday: try Chicken a l'Orange w/fried potatoes

Tuesday: Spaghetti

Wednesday: easy night (might use one of my frozen dinners that my friends brought me after I the baby -- I've kind of been hoarding them)

Thursday: Tatortot casserole

Friday: Chicken Salad in Soft Wrap Bread

Saturday: pizza

Sunday: Crockpot ranch pork chops and mashed potatoes

Now it's your turn to post your menu. What are you eating this week?


Now for the yummy enchilada recipe. Sorry, no picture. They were eaten too fast!

Honey Lime Enchiladas
recipe from Sisters' Cafe

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce (I only used about 1 1/2 cans)

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans (probably use 2 9x9 pans if you are making one to eat and one to freeze) with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.