Friday Favorite: Honey Lime Enchiladas

Two years ago I posted the recipe for Honey Lime Enchiladas, but I thought they deserved a better post. I have made them many times since then and still love them. They are the perfect meal to pop in the freezer or take to a friend.

My favorite part of these enchiladas is how crispy and yummy the cheese gets after being under the broiler for a few minutes at the end of baking. I also can't get enough of the honey lime flavor with green chilis. Yum!

Honey Lime Enchiladas

recipe from Sisters' Cafe, adapted by me

1.5 lbs pork or chicken, cooked and shredded

flour tortillas (these Tortilla land tortillas are yummy too)

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

shredded cheese (equal parts mixed together of mozzarella and cheddar)

3 oz. cream cheese (optional, sometimes I add this to make the chicken a little creamier)

1/4 c. green chilies (optional, I just love green chilies so I add them)

Sauce:
1/3 c honey

1/4 c lime juice

1 Tb chili powder (I usually use less than 1 T. and add a little bit of chipotle chili powder too)

1/2 tsp garlic powder

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Then add cream cheese and green chilies (or just leave them out).

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.

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too! I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you. Here's what you'll need. I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg. Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable. It will be a little sticky, b

Havreflarn (Swedish Oat Crisp Cookies)

We had some teenagers over for a Swedish themed dinner last night. They were participating in a "missionary for a day" activity. They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner. They ate with us and then taught us a lesson about Heavenly Father's plan for us. My husband served a mission in Sweden. He lived there for two years and loved it. Swedish meatballs are a staple at our house. (They're super easy to make and my pickiest eater's favorite!). When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries. We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores. We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden

The Best French Bread I've Ever Made

This is the best french bread I've ever made. I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano. I remember it being delicious and we gobbled it up fast. I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect! We sliced one loaf like they do at Subway. Then later I made normal shaped sandwiches with the rest of the bread. Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

What is on your menu this week?

Search This Blog