Honey Lime Chicken Enchiladas

My whole family LOVED these enchiladas!!! A new favorite. -Annette

https://ohsweetbasil.com/honey-lime-chicken-enchiladas/

OR this similar recipe link belowis really good too

https://www.melskitchencafe.com/honey-lime-enchiladas/

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 -8

These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!

Ingredients

• 1/3 cup honey
• 1/4 cup lime juice about 2 large limes
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts about 2 large breasts, cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend shredded (1 small bag usually is 2 cups)
• 1 14- oz can of green enchilada sauce mild or medium, to your taste
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro to garnish

Instructions

• Preheat oven to 350 degrees F.
• Place the cooked and shredded chicken in a medium sized bowl.
• Set aside.
• In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
• Whisk together thoroughly to combine.
• Pour this mixture over the chicken and cover with plastic wrap.
• Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
• Heat a large griddle till a drop of water skitters across (about 350 degrees F).
• Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas.
• Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared.
• Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
• Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
• In a medium bowl combine the enchilada sauce and the heavy cream.
• Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
• Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
• Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly.
• Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
• Repeat with the remaining chicken, cheese and tortillas.
• You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.
• Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired.
• Pour this mixture over the top of all the enchiladas.
• Sprinkle with the remaining cheese.
• Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Nutrition Facts

Honey Lime Chicken Enchiladas

Amount Per Serving (1 g)

Calories 506Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Polyunsaturated Fat 8g

Cholesterol 117mg39%

Sodium 646mg28%

Carbohydrates 44g15%

Fiber 5g21%

Sugar 19g21%

Protein 37g74%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Sweet Basil

Course: Mom's Best 100 Easy Chicken Recipes

Keyword: chicken, enchiladas, green enchilada, mexican, tortillas

Quick and Easy Creamy Vegetable Soup

Yummy soup and great for anyone that may also be vegan. 

-Annette

https://www.inspiredtaste.net/9603/creamy-vegetable-soup-recipe/#comments

PREP 5mins
COOK 30mins
TOTAL 35mins

This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
Makes 4 to 5 Servings

YOU WILL NEED

1 large onion

1 pound carrots, peeled (4 to 5 medium)

4 celery sticks

1 tablespoon olive oil

Salt

1/4 teaspoon crushed red pepper flakes

1 pound thin-skinned potatoes (3 medium or 6 small potatoes)

3 garlic cloves, peeled and halved

3 cups chicken or vegetable stock, see how to make chicken stock

2 bay leaves

3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)

1/4 cup half-and-half, cream, or coconut milk


DIRECTIONS
PREPARE SOUP

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.

Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.

Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).

Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
TO FINISH

Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

ADAM AND JOANNE'S TIPS

Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/4 cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


NUTRITION PER SERVING: Calories 234 / Protein 6 g / Carbohydrate 41 g / Dietary Fiber 7 g / Total Sugars 8 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 6 mg
AUTHOR: Adam and Joanne Gallagher

Cheddar Broccoli Potato Soup

Yummy soup. I really liked this recipe. -Annette

https://www.cookingclassy.com/cheesy-vegetable-chowder-aka-broccoli-cheese-potato-soup/

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Servings: 6 people

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture
begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe Notes

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
Recipe source: Cooking Classy

Nutrition Facts

Cheddar Broccoli Potato Soup

Amount Per Serving

Calories 551Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 21g131%

Cholesterol 107mg36%

Sodium 568mg25%

Potassium 1008mg29%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 10g11%

Protein 22g44%

Vitamin A 6270IU125%

Vitamin C 50.3mg61%

Calcium 557mg56%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Gingerbread Muffins with Sweet Lemon Glaze

I personally really liked these. Not sure they were a huge hit with others but I liked them. -Annette

https://sallysbakingaddiction.com/gingerbread-muffins-with-sweet-lemon-glaze/

•  Prep Time: 15 minutes
 
•  Cook Time: 20 minutes
 
•  Total Time: 50 minutes
 
•  Yield: 12-14 muffins

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Description

These gingerbread muffins have beautiful crackly tops, robust spice flavor, and are finished with zippy lemon glaze. Feel free to skip the glaze for plain gingerbread muffins. See last step for freezing instructions.

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Ingredients

Gingerbread Muffins

• 1/2 cup (1 stick or 115g) unsalted butter
• 3/4 cup (234g) dark molasses*
• 3 cups (375g) all purpose flour (spoon & leveled)
• 1 and 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature
• 1/2 cup (120ml) milk, at room temperature*
• optional: coarse sugar for sprinkling

Lemon Glaze

• 1 cup (120g) confectioners’ sugar (or more, as needed)
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon (15ml) milk

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Instructions

1. Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
2. Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
3. Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
4. Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
5. Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Use a toothpick to test. Allow to cool for 5-10 minutes in pan before glazing and serving.
6. Make the glaze: As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.
7. Cover leftover (iced or plain) muffins and store at room temperature for 2 days or in the refrigerator for 1 week. Muffins (iced or plain) freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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Notes

1. Molasses: I prefer dark molasses, but you can also use a light or mild molasses. Blackstrap is very strong, so if you like its flavor, you can definitely use it here.
2. Milk: I use whole milk in these muffins, but you can use lower fat milks or nondairy milk if needed.
3. Jumbo Muffins or Mini Muffins: For 6-7 jumbo size muffins, bake in a 6-count jumbo muffin pan, increase baking time to 26-30 total minutes: 5 initial minutes at 425°F and 21-25 minutes at 350°F. For about 50 mini muffins, bake for 11-12 minutes at 350°F the entire time.

 These ginger cookies are soooo yummy and easy too! -Annette

Big Soft Ginger Cookies

https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/print/?recipeType=Recipe&servings=24&isMetric=false

Prep15 m
Cook10 m
Ready In50 m


Recipe By:AMY1028
"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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Printed From Allrecipes.com 3/25/2020