Honey Lime Enchiladas

Cooking is a little different with a newborn running around. Some things burn and others are under cooked. Then these cute and easy enchiladas came along. Super quick with a really neat balance of sweet and spicy. I used one of those BBQ chickens you buy at the grocery store and shredded it and soaked it in the marinade. This is a twisted version of My Kitchen Cafe's recipe here. I added veggies and beans and a few extra spices. De-lish.

4 Large Tortillas
1/2 cup Sour cream
1/2 cup Salsa Verde

1 Cup Montery Jack

2 Cups shredded chicken

MARINADE:
6 T. Honey
Juice of 2 limes
1 t. Dry corriander
1 t. cumin
2 T. Chilli powder
2 Chopped garlic cloves (Or Mel uses garlic powder)

1 Sliced green pepper
1/2 Sliced onion
1 Can white beans
1 t. Salt
1 t. pepper

Marinate chicken in above ingredients(Or dont and just coat it). Saute peppers, onions in oil with salt and pepper. Add beans. Wrap inside tortillas. Lay in casserole dish. Mix Salsa Verde with Sour Cream(Use more sour cream if your wimpy with spice) Pour on top. Layer with Cheese. Bake for 1/2 an hour at 350. Makes 4-6 servings.

Photos:Shawn Campbell