Honey Lime Chicken Enchiladas

I found this recipe on Melanie's blog, My Kitchen Cafe. Melanie just happens to be my cooking blog inspiration, so you should just mosey on over and see if anything catches your eye. If I had a picture of her I would post it right here and tell you how she and Abram were friends in college and how I've been slowly stealing her away through our common obsession with food. But I don't, so I won't. Here's the good stuff:

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

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). 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.

Pollo Pulquero

By Heather Bassett

1 medium white onion, cut into 14 inch thick rounds

4 medium (about 1 pound) red-skin potatoes, sliced ¼ inch thick

8 skinless chicken thighs (bone in or out, 1 ½ to 2 pounds)

1 cup (loosely packed) cilantro leaves

1 ¼ pounds tomatillos, husked, rinsed, and sliced ¼ inch thick

¼ cup sliced canned pickled jalapenos (you can seed and slice while pickled jalapenos or buy “nacho slices”)

2 T. jalapeno pickling juice

Salt

 

Spread the onion over the bottom of a slow-cooker.  Sprinkle with salt.  Continue with layers of the potato sliced, chicken thighs, cilantro and then tomatillos, sprinkling salt evenly over each layer before moving on to the next.  (This is the only salt in the dish, so make sure to add enough.)  Scatter the jalapeño slices over everything, then drizzle on the pickling juice.  Cover and slow-cook on high for 6 hours (the dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so). 

Carefully transfer a portion of your pollo pulquero onto each dinner plate (or serving dish).  If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency.  Taste and season with more salt if it needs it, then drizzle over each serving.  Serve with freshly chopped cilantro over each portion if desired.  Optional: squeeze fresh lime juice over.  

*Note* Heather recommended lining the crock pot with banana leaves.