Honey Lime Chicken Enchiladas

6 Tbsp honey 5 Tbsp lime juice 1 Tbsp chili powder 1/2 tsp garlic powder 1 pound chicken, cooked and shredded 1 pound monterey jack cheese, shredded 16 ounces green enchilada sauce 1 c heavy greem (I only used about 1/2 c) Mix the honey, lime juice, chili powder and garlic together and toss with the dhredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours) Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 c of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. *This recipe freezes really well! After completely assembled, before cooking, freeze. These enchiladas can be cooked from frozen, but I don't remember how long it took (maybe 1- 1/2 hrs).

One Crust Frozen Pot Pie

1/2 c finely chopped celery

1/2 c finely chopped onion

1/4 c snipped parsley

3 Tbsp butter

3 Tbsp flour

1/4 tsp salt

1/8 tsp pepper

3 c chicken broth

3 c diced chicken

1/2 c cooked peas

1/2 c diced cooked carrots

1 pastry crust (9 inch)

In saucepan cook celery, onion, and parsley in butter til tender. Blend in flour, salt, pepper. Stir in broth. Cook and stir over medium heat til mixture is thickened and bubbly. Combine sauce with cooked meat, peas and carrots; cover and chill thoroughly. Preheat over 400 degrees, 35-40 minutes.

Bean and Cheese Enchiladas

This is yummy recipe that was introduced to me by my inlaws:) It took me awhile to just enjoy the beans and cheese in the enchiladas because I am so used to eating meat in enchiladas. I've tried the recipe with and without meat. Experiment and see what you think....
So, for your ingredients you will need corn tortillas, oil, 28 ounce can of red enchilada sauce, shredded cheese, refried beans, pinto beans, and black olives.
Fry 6 corn tortillas. Put some red enchilada sauce in the bottom of the pan. As you fry each tortilla- dip each in the enchilada sauce and place in the pan. Make a layer of 6 overlapping tortillas. Next, mix a large can of refried beans and a large can of pinto beans in a bowl. Place half of the bean mixture on top of the tortillas in your pan. Sprinkle cheese on top of your beans. Now you're ready to fry 6 more tortillas, dip in the enchilada sauce, top with the remaining bean mixture, top with cheese. Fry your last 6 corn tortillas, dip each in the red sauce, top the tortillas with sliced black olives and sprinkle with cheese. Heat in the oven for 30 minutes or so until it is hot and bubbly.
It is super yummy to eat with chips, and topped with salsa and sour cream. Hope you enjoy:)
April

Chicken Mannelloni Canacotti

For the six meals this is what I did:
 
boiled and shredded 10 large chicken breasts - they were really big chicken breasts- set aside
marinara sauce - make it yourself or buy some store stuff.  I made my sauce.

Filling:

In food processer or mixer combine:
3 -  24oz cottage cheese
2 - 8 oz cream cheese
1 normal size parmigiana romano cheese (the green bottle)
3 boxes frozen chopped spinach - thaw and squeeze out excess water
some oregano


To assemble:
Place some sauce in bottom of pan.  Take no boil lasagna noodles and boil for 1 minute.  You want them to just be pliable.  Spread some filling on the noodle, put chicken on top of filling, roll up noodle and place seam side down in pan.  Continue until pan is full.  Cover with sauce and foil and bake at 350* for about an hour. 

Hints:
I found that boiling a few noodles at a time and working with those while another few boiled worked pretty good.  You could also mix the chicken in with the filling, I just didn't have a big enough bowl to do that.  


For the meals I gave you, you need to add more sauce to the top and cook with foil on top.  This was great with a green salad and french bread.  Enjoy!