Recipe Wednesday- Honey Lime Enchildas and Easy Spanish Rice

Ok- So the picture is not the greatest but let me tell you these were AWESOME. I loved them as well as the girls. Randy thought that they were a little too sweet so next time I will add a little less honey. ENJOY!

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

1 large onion

2 cloves of garlic

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Saute the onion and garlic together let cool. Add to the chicken mixture 30 minutes before you are going to prepare the enchiladas.

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 cup 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.

Easy Spanish Rice From Chelsie Kenyon

INGREDIENTS: 1 1/2 cups rice 2 1/2 cups chicken broth 1 cup plain tomato sauce* 3 cloves finely chopped garlic * 1/4 of a medium onion* 2 tablespoons oil 4 heaping tablespoons of finely chopped parsley (optional)

PREPARATION: In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.