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!

Ingredients:

2 lbs pork or chicken, cooked and shredded
flour tortillas (corn are yummy too)
2 (10 oz) cans green enchilada sauce (you might have about 1/2 c leftover)
shredded cheese (equal parts mixed together of mozzarella and cheddar)
1/4 c. green chilies (optional, I just love green chilies so I add them sometimes)

Sauce:

1/3 c honey
1/4 c lime juice
1/2 Tablespoon chili powder
1/2 teaspoon chipotle chili powder (*see note)
1/2 tsp garlic powder

Mix together sauce ingredients then add to shredded pork or chicken and green chilies.

Lightly spray a 9x13 pan with non-stick baking spray. Pour enough green enchilada sauce into the pan to lightly coat the entire bottom. Fill tortillas with shredded meat and a sprinkle of mozzarella and cheddar cheese. Roll and place in the pan.

Pour remainder of sauce over the enchiladas. (I usually have about a half a can left over.) 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 broil until cheese is slightly brown and crispy.

*Chipotle chili powder adds a delicious smoky flavor to the meat. You could use smoked paprika or regular chili powder in its place if needed.

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

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room. This is a pet peeve of mine and (also my husband's). Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage! I use my garage quite often to cook things in. I open the window and it airs out, especially when you open the garage door. I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage: my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight. I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench. Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage. I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there! This week is flying by! So excited that we've been having blue skies and warmer weather. Our snow is almost all melted and little bulbs are sprouting in the flower beds. However, we had our 10th snow/ice day last week!!! Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday. Here's what we've eaten so far and what I'm planning: Monday: chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday: roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week. How about you? What's on your menu this week? Feel free to share. I love it when you do! More from Jenny:

What is on your menu this week?

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