Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs. chicken or pork, cooked and shredded
⅓ cup honey
¼ cup lime juice (about 2 limes)
1 Tbsp. chili powder
½ teaspoon garlic powder
1 4 oz. can diced green chiles
2 10 oz. cans green enchilada sauce
Equal parts mozzarella & cheddar cheese, grated (monterey jack works fine)
8-10 flour tortillas

After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top (don't be stingy). Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.

*found from the following blog*

http://mrshardingcooks.blogspot.com/2010/01/honey-lime-chicken-enchiladas.html

Polynesian Chicken

This recipe was found from Natalie's Killer Quisine and this is her blog site (which is great btw)

http://www.natalieskillercuisine.com

Polynesian Chicken
yield: 4 servings

2 TBS Apple Cider Vinegar
2 TBS Soy Sauce
3 TBS Cornstarch
4 Chicken Breast, boneless and skinless
Salt, Pepper
2 TBS Olive Oil
1 Bell Pepper, thin slices
1 Onion, thin slices
1 cup Cherry Tomatoes
1 can Sliced Peaches (I used Sugar free chunks)
Cooked Rice (I prepared Brown Rice)

1. Whisk together the vinegar, soy sauce and cornstarch. Open the peaches and drain the syrup into a separate container. Set aside.
2. Cut the chicken breast in large cubes. Sprinkle with salt and pepper.
3. Add the 2 TBS olive oil to the pan and add chicken. Cook for at least 6 minutes until all sides of the chicken are browned and chicken is cooked all the way through. Remove from the pan and set aside.
4. Add the pepper and onion slices to the pan and turn heat to medium low. Cook at least 10 minutes, until vegetables are soft and aromatic. Remove vegetables from the pan.
5. Whisk together the soy sauce mixture with the reserved peach juice. The mixture will appear milky due to the cornstarch. Add to the pan and turn on low. Stir until transparent and thick.
6. Add the tomatoes and peaches to the sauce and leave on low heat for at least 5 minutes, stirring occasionally. Once the tomatoes start to look a little wrinkled, add the chicken and vegetables to the pan and gently toss in the sauce. Taste and adjust seasonings if necessary.
7. Serve over white or brown rice.