Chipotle Chicken Tacos

Marinade:

2 whole chipotle peppers in adobo sauce

1/2 cup lemon juice

3 cloves garlic

1/4 cup olive oil

1 teaspoon salt and pepper (to taste)

Combine in food processor then pour over 2-3 chicken breasts, seal container and let marinate for 30 minutes or more. Overnight is what I like.

Grill chicken. I usually pound it down a little so it's not so fat.

After it's cooked, let sit a few minutes before you slice it into whatever size piece you like on chicken tacos. Serve on a tortilla with cheese, avocado, sour cream, pico de gallo, or whatever fixings you like!

Pico de gallo:

4 tomatoes, diced

1/2 small onion, diced

1/4 cup fresh cilantro, chopped

2 cloved garlic, chopped

juice of 1/2 lime

salt to taste

Honey Lime Enchiladas

Looks nasty. Tastes delicious.

I got this recipe from the sisters cafe. Have you checked them out yet? You should. They are yummy! This is the second time I've made this in 2 weeks. That should tell you something right there. (besides the fact that they can be super easy).





1.5 lbs pork or chicken, cooked and shredded (I used 2 cans of Costco shredded chicken..see, easy!)
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce (I used red/mild sauce both times, and only needed 1 can)
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded (second time I added pepper jack cheese...gave it a little kick)
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green (or red) enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish. (either the can's aren't 1.5 lbs or I used a lot of chicken to stuff, because I only filled a 9x13 pan)

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.