You guys…these honey lime chicken enchiladas are the bomb. Yes they are so good that they actually made me say “the bomb.” The hubby absolutely loves this dish and requests it any time I’m even entertaining the idea of making enchiladas. They are a little messy, but really easy to throw together and SO worth it!
These honey lime chicken enchiladas are the perfect sweet and savory combo with just a tiny kick of spice. Give these a try and let us know what you think!
1 lb. cooked & shredded chicken breasts (we often use leftover rotisserie chicken)
shredded Cheddar & Monterrey Jack cheese
2 cans green enchilada sauce (approx. 16-20 oz)
1 cup heavy cream (or half & half)
1 cup cooked corn
Preheat oven to 350 degrees.
Place shredded cooked chicken in a medium size bowl or gallon size Ziploc bag. Mix the marinade ingredients together and pour over chicken. Refrigerate for at least 45 min to an hour. (We often refrigerate for several hours. The longer it marinates, the more flavorful the enchilada filling will be.)
In a bowl combine the green enchilada sauce with the cream.
Spray a 9×13 Pyrex or casserole dish with nonstick cooking spray.
Dip each tortilla in the bowl of enchilada sauce one at a time to coat.
Set aside each and fill with a little shredded cheese, marinated chicken, and a sprinkle of corn. Roll up each tortilla and place seam-side down in the baking pan.
Pour leftover enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle top with more shredded cheese.
Bake at 350 degrees for 30-35 minutes until cheese is bubbly and edges of tortillas are crisp/golden brown.
What’s a girl to do with leftover melted almond bark and heart-shaped sprinkles? Make cutesy holiday themed “chocolate” covered pretzels of course. These were super simple to throw together, but oh so good to snack on. These pretzels disappeared in no time and were the perfect combo of sweet and salty to satisfy any craving.
melted white almond bark or white chocolate
heart shaped sprinkles
Lay wax paper on a baking sheet.
Spread pretzels out flat on the wax paper.
Drizzle pretzels back and forth with melted white almond bark or chocolate.
Love is in the air! We’re enjoying celebrating holidays with our little toddler this year and Valentine’s Day is no exception. We’ve loved the classic Oreo Truffles for years, but decided that it would be fun to put a lovely little twist on the recipe for a special Valentine’s Day treat this year.
You can use any festive cookie cutter to shape your truffles. We opted for hearts and X’s so we could make “XOXO”. These were too cute and super fun to make together. Let the little ones take on sprinkle duty and they’ll absolutely love it!
1 package Oreo Cookies
1 package cream cheese (8 oz.)
1 package white almond bark (or white chocolate)
heart shaped sprinkles
Crush Oreos until crumbs are small and fine.
Mix Oreo crumbs with softened cream cheese until blended smooth and thick.
Roll out the Oreo and cream cheese “dough” mixture onto a smooth surface to desired thickness.
Use festive cookie cutters to cut out truffles. Combine scraps together and roll out “dough” again to cut more shapes.
Place cut-outs on wax paper.
Refrigerate for a couple of hours.
Melt almond bark in a double boiler (or microwave if you prefer).
Drop truffles one at a time into almond bark to coat.
Top with fun sprinkles.
Refrigerate until coating hardens or pop them in the freezer for a few minutes to speed up the process if you’re in a hurry.