Honey Lime Chicken Enchiladas

I loved this.


Ingredients:

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large cloves garlic, minced
2 chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese
1 14oz. can green enchilada sauce
1/2 heavy cream (I used half and half)

Put honey, lime juice, chili powder and garlic in gallon size bag.  Mix it together.  Add shredded chicken.  Make sure the honey lime mix covers all the chicken.  Put it in the refrigerator for and hour or so.
Mix enchilada sauce and cream in a bowl.  Pour about 1/2 cup of it into baking dish and cover the bottom.
Dip corn tortillas in heated cooking oil.  Fill each tortilla with a couple of tablespoons of chicken and some cheese.  Roll up and place seam side down in baking dish.  Continue until all tortillas are gone.  Cover with the rest of the enchilada sauce and sprinkle with remaining cheese.  Bake at 350 for 30 minutes.

French Dip Sandwiches

All I can say is YUM.


3 lb. beef roast
2 tbsp. olive oil
salt and pepper
1 packet lipton onion soup mix
2 cups water
2 cans beef broth
rolls
sliced provolone or swiss cheese


Season roast well with salt and pepper.  Sear in olive oil in large pan over medium high heat.  Place roast in crockpot, add soup mix, water and broth.  Cover and cook for 8-10 hours.  Shred the beef.  Put beef on the roll and top with cheese.  Stick under the broiler in the oven for a couple of minutes to melt the cheese.  Ladle the juice into cups for dipping.