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.