Honey Lime Enchiladas

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice

2 cloves garlic, minced

1 small onion, diced

1 pound shredded, cooked chicken

2 packed cups chopped spinach (I just chop a big pile)

2 cups green enchilada sauce, divided

5-6cups shredded Monterey Jack cheese, divided

10 (8 inch) flour tortillas

1 cup half-and-half

1.     Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

2.    Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

3.    Combine marinated shredded chicken with 4 cups of shredded Cheddar cheese, spinach, onion, and whatever else you want (I've added bell pepper, diced chilies) in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

4.    In a bowl, whisk together remaining enchilada sauce, half-and-half (my friend likes to omit this. just an option), and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

5.    Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Mexican Chicken Corn Chowder

1 1/2 lbs chicken
1/2 c. chopped onion
2 garlic cloves
3 T. butter
2 chicken bouillon cubes
1 1/2 cup hot water
1 t. cumin
1 can of diced tomatoes, or large fresh tomato diced (I honestly prefer canned)
1 can cream style corn (or a couple cups frozen corn)
1 can diced green chilies
2 c. half and half   (I have used milk in a pinch)

In a large pot, cook chicken, onion, and garlic in butter.  You can cut the chicken before or after you cook it.  Sometimes I boil the whole breasts then use that broth for the cup of water. 

Along with the cooked and diced chicken, add everything except the milk.  Bring to a boil, then simmer five minutes.  Add the milk, heat and serve.


Serves best with fresh cilantro, tortilla chips, cheese, sour cream, fresh squeeze of lime, and hot sauce.  That is all optional!