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.

Oven Baked Chicken Fajitas

Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired
Instructions
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Recipe by Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Chicken Enchiladas

                   Combine for Enchilada Filling

·         2 chicken breasts/cooked & dried

·         2 cans cream of chicken soup

·         medium sour cream

·         1 can green chilies

·         

·         2 cups cheese

·         olives

Add filling to corn or flour tortillas

  Then sprinkle on top

·         Cheese

·         Cumin

·          Green onions

           Bake at 350ºF for 30 min.

Monica's Fish Tacos

Corn tortillas
Fish (cook until crispy)
Shredded cabbage

Sauce
mayonnaise
chopped cilantro
Lime juice

Serve with warm black beans, fresh salsa and avocado slices. Yum!

Beef Taco Bake

1 lb ground beef

1 (10 3/4 oz) can tomato soup

1 c salsa

1/2 c milk

6 wheat tortillas (or 8 corn tortillas) cut into 1" pieces

1-1/2 c cheese, shredded

Brown ground beef. Add salsa, soup, milk, tortillas, and 1 cup of cheese to meat. Spoon into a greased baking dish. Top with remaining cheese. Cover and bake at 400 degrees for 30 min. Top with sour cream.

Mandolyn's Favorite Tortilla Soup

2 Tbl olive oil

Chicken, shredded

¼ cup onion, diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp chili powder

Pepper

1 can chicken broth

1 can corn, undrained

1 can black beans, rinsed

1 can stewed tomatoes

2 Tbl cilantro

Sauté onion, garlic, chicken and seasonings. Add corn, broth, tomatoes and beans. Simmer. Top with your choice of toppings (e.g. sour cream, grated cheese, avocado, tortilla chips).