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!

Lime and Pepper Grilled Chicken with Peanut Sauce

Chicken

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Peanut Sauce

1/4 cup soy sauce

2 T water

1/3 cup firmly packed light brown sugar

1/4 cup sesame oil

2 cloves garlic (minced)

1 t ginger (minced)

1/2 to 1 t crushed red pepper flakes

1/3 cup peanut butter

6 scallions (thinly sliced, set aside 2 T for garnish)

Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth.