6 Tablespoons honey
5 Tablespoons fresh lime juice (about 2-3 limes)
1 Tablespoon chili powder (I like mild)
4 cups chicken, cooked and shredded (I just use what I have 2-3 chicken breasts)
1 can black beans, rinsed
Flour tortillas, large (I use 8-10, depending on how much I fill them)
Green enchilada sauce (2 small 10oz cans or 1 large)
Shredded cheddar cheese (maybe 2-3cups)
Mix honey, lime juice, chili powder, and cooked chicken together and marinate for at least 1 hour. Cover bottom of baking dish with a small amount of enchilada sauce. assemble enchiladas by placing a heaping spoonful of chicken, a spoonful of beans and cheese in tortillas. Roll up and place in baking dish. Top with remaining sauce and cheese. Bake at 350F for 20-30 minutes or until warmed through and cheese is melted.
Recipe found here
Sunday, April 10, 2011
Cucumber Salsa
(Johan G.)
2 cucumbers, chopped (no seeds)
2 tomatoes, chopped
1/2 cup green bell peppers, chopped
1 jalapeno pepper, minced (no seeds, this is optional)
1 small onion, chopped
1 to 2 Tbsp lime juice
1 clove garlic (minced)
1 tsp minced fresh parsley
2 tsp minced fresh cilantro
1/2 tsp dried dill
1/2 tsp salt
Mix everything, cover, refrigerate. Sometimes I use dried parsley and cilantro, as well as garlic powder, if I don't have them fresh. Served well in a flour tortilla!
2 cucumbers, chopped (no seeds)
2 tomatoes, chopped
1/2 cup green bell peppers, chopped
1 jalapeno pepper, minced (no seeds, this is optional)
1 small onion, chopped
1 to 2 Tbsp lime juice
1 clove garlic (minced)
1 tsp minced fresh parsley
2 tsp minced fresh cilantro
1/2 tsp dried dill
1/2 tsp salt
Mix everything, cover, refrigerate. Sometimes I use dried parsley and cilantro, as well as garlic powder, if I don't have them fresh. Served well in a flour tortilla!