The Best Enchiladas Ever!

Living in southern California we are definitely eating our fill of Mexican foods. I am loving it since this is what I have eaten all my life and I just happen to prefer chips and salsa over dessert (most of the time). My husband on the other hand is a self-proclaimed beef and potatoes guy. The other night I called him to say that yes we were eating Mexican food again for dinner but that I had rave reviews about this recipe and it didn't look too spicy. Well, this turned out REALLY good and my husband was happy to finish off the casserole dish. I was even cooking for my Aunt from Kansas that night and she loved this so much that she made it for her family the weekend she got home.

I thought the flavors in the chicken were so delicious that I didn't even serve this with sour cream! I took a taste with a little sour cream and actually tasted better without. This simple yet very tasty recipe is my new turn-to for enchiladas!

Honey Lime Chicken Enchiladas
from yourhomebasedmom.com

6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

*Jayne's Notes: This recipe was PERFECTION! Next time I may try it with Cilantro Lime Rice as recommended.

Zucchini Carrot Casserole

Our garden is only in it's early stages but the squash is already overwhelming. This week I gave my brother's family a couple zucchini and yellow crookneck as well as two large grocery bags FULL to the three Kindergarten teachers at school and that doesn't include the supply we ate ourselves or what is sitting on the kitchen counter right now. I wonder if I'll have to start freezing grated zucchini in order to find a use for all of this.  

For dinner the other night I made this zucchini casserole as well as chocolate zucchini bread for dessert. My mom used to make this casserole when I was young. I found a couple variations that used stuffing mix instead of croutons or added other vegetables like bell peppers and tomatoes but I like this simple recipe just fine. This isn't a gourmet recipe nor is it a unique dish bursting with flavor. Instead, it's a simple way to get your kids to eat their veggies and it's rather flavorful for us adults too!

ZUCCHINI and CARROT CASSEROLE

4 cups zucchini cut into 1 inch cubes (if your zucchini is larger then dispose of the seeds.)

1 stick butter or margerine

1 small to medium onion, chopped

1 cup shredded carrots

1 can cream of chicken soup

1 cup (8 ounces) of sour cream

1 box of seasoned croutons

Boil zucchini just until tender, drain. In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

*Most online recipes said to peel the zucchini first but I did not. 

Cheesy Chicken Cordon Bleu Rice Casserole

Here is another family favorite we've discovered thanks to pickypalate. I'm not a huge casserole person but I think the addition of bell peppers to this recipe makes it look prettier and adds more flavor compared to the average rice casserole dish. Check out the other recipes on her site...I do!! She has some terrific recipes that are easy and ingredient friendly. (Her photos are also top notch!) Thanks Jenny at Picky Palate!!

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F.
Heat oil into a large 5 qt rimmed skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

6-8 servings