Honey Lime Chicken

I am a bad blogger today since this post will not contain a picture of my own, but trust me, I was too busy gobbling these recipes down to think of taking a picture!
Monday night, I had a whole pack of chicken breasts in my fridge that were nearing expiration. I decided to throw them all in the crockpot on low with a much of mexican spices (cumin, chili powder, garlic, onion powder, cilantro, oregano, etc.) until I could decide what to do with the chicken. Then, I found this yummy recipe on the Sister's Cafe site for Honey Lime enchiladas. We made it for dinner following the recipe posted and they were delicious! The best part was that I had a lot of leftover chicken that I had already put honey and lime juice in. So, a few days later, they became Honey Lime Shredded Chicken Tacos. Yum! So, whatever your family craves, give this tasty shredded chicken a try in your favorite Mexican recipe.

Honey Lime Chicken

You can follow the direction from the Sister's Cafe if you are a measuring type of cook, but I rarely measure, so I just adjusted the amounts of the following ingredients:

Honey
Lime Juice
Garlic Powder
Chili Powder
salt and pepper

Mix in with your hot shredded chicken straight from the crockpot. Adjust the amounts to your personal tastes (we used more lime and less honey). Yum!

Black Bean Salsa

1 can black beans, rinsed
3-4 chopped Roma tomatoes
1/2 can corn, drained
1/2 yellow onion minced
1/2 a bunch of cilantro, chopped
1 TBS minced garlic

Toss to combine. Add a few sprinkles of salt, a few squirts of lime juice, and a teaspoon of both chili powder and cumin to the mix. Let it chill until ready to use.

Then, take a nice crispy corn tortilla, add the salsa with the chicken, garnish with cilantro, cheese, and sour cream, and enjoy!

Creamy Chicken Enchilada's

It was moderately difficult to get a good picture of these tasty enchilada's. I tried to take one out and have it nicely displayed on the plate, but in my carefulness I somehow ended it up flipping it upside down and it exploded on impact. But it tasted just as great at the others. This recipe can be customized to all different palate's, I am not one to have meat be the bulk of things and I don't like too much spice, so the recipe I give you will be the one I use, and you can change it accordingly. There are no mistakes with this one.

Creamy Chicken Enchilada's

2-3 boneless breasts of chicken

1 can of cream of chicken

1 1/2 cups of sour cream

1/2 tsp garlic salt

1/2 tsp onion powder

salt and white pepper to taste

1 small can of chopped olives

1 small can of green chili's (I only use half)

1 1/2-2 cups of grated monterey jack cheese

4-5 tortillas (I used spinach in my attempt to "be healthier")

Boil chicken till just barely cooked through. Mix in a large bowl cream of chicken, sour cream and all seasonings till creamed together. Set one cup of this concoction aside. Preheat oven to 350.

With the remaining bulk of the cream sauce, add olives, chili's and all but 1/2 cup of the cheese. Mix evenly.

Shred the cooked chicken and stir into the mix. Using the plain sauce that was set aside, coat the bottom and sides of a square 8x8 dish with half, and leave the rest to spread on top. Fill the tortillas with the filling and place in the dish. Spread remaining sauce on top, and sprinkle with the rest of the cheese.

Cook for 20-25 min.