Natalie's Creamy Hot Cocoa Mix

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup non-dairy creamer

1/4 t salt

3/4 cup instant nonfat milk powder

1 cup miniature marshmallows, if desired

Sift sugar, cocoa, non dairy creamer and salt into a large bowl. Stir in milk powder and marshmallows. Pour into a 1 quart container and use within six months.

*Makes about 4 cups of hot cocoa mix. 

Beth's Honey Lime Chicken Enchiladas

Marinade:
6 T honey
5 T lime juice
1 T chili powder
1/2 t garlic powder

Enchiladas:
1 lb cooked and shredded (boil 4 chicken breasts or use rotisserie)
8-10 flour tortillas
1 lb Monterrey Jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream

Directions:
Whisk the first four ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on bottom of 9X13 baking pan. Fill the tortillas with chicken (saving leftover marinade) and shredded cheese (save about 1 cup of cheese to sprinkle on top of enchiladas). Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.

Bake 350 degrees for 30 minutes until brown and crispy on top.