You know, sometimes I feel like I get into a rut with my cooking. You know what I mean. I know my own recipes so well, that sometimes I forget to get creative with them. By adding an ingredient or two, you can change the dynamic of the original recipe. I love that Pinterest has helped me come out of my rut.

Today, I made chicken enchiladas. Not just my ordinary enchiladas (which are still very good), but by adding a thing here and a thing there, I was able to enjoy them in a whole new way.

Thanks to  our enchilada experience tonight, was a little different. So, with a new recipe in hand and my own black bean.rice.guacamole combo, we had a FABULOUS dinner. 

Honey Lime Chicken Enchilada 

From Favorite Family Recipe Website:

1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft.

In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper.

Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely).

Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min.

Drain out some of the juices (but not all of it… keep about 1/4 c.) and add honey and lime.

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes, longer if you can (I did about an hour).

While chicken is marinating spray a 9×13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don’t have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

For the green enchilada sauce, I used my absolutely favorite sauce ever. (I use it on just about everything)

Now, for DESSERT. I know this is what everyone is really curious about.   

Who is not lusting after this right now??? 

Chocolate Applesauce Cake

(This recipe is from my mother-in-law)

1/2 cup margarine 

2 Eggs 

1 3/4 cups of sugar    

*1 (16 oz.) can of applesauce

2 cups of flour 

1 1/2 teaspoons baking soda    

1/2 teaspoon cinnamon    

1/2 teaspoon salt

3 tablespoons cocoa     

1 1/2 cups chocolate chips  

1/2 cup of chopped nuts


Cream margarine, sugar, eggs, and applesauce.

Mix flour, cocoa, soda, salt, and cinnamon in a separate bowl.

Slowly mix in well with first 4 ingredients ingredients.                

Pour in greased and floured 9x13 cake pan.

Bake at 350 for 30 to 40 minutes.

Sprinkle chocolate chips and nuts on top when done.  


* I did not have applesauce so I pureed a can of apple pie filling. 

Hope someone out there enjoys this meal. It was definitely a winner at our house. 


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