Honey Lime Chicken Enchiladas

These enchiladas are delicious. The great thing about this is that the chicken is so good you can use it in a lot of different ways: salads, burritos, tacos, or however you can think of.

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream

Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.

*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.

*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.

From: Brittany and The Sister's Cafe

Lime Fajitas

8 boneless chicken breasts
½ c lime juice
½ tsp fresh ground pepper
1tsp garlic salt
1 large onion sliced into rings
1 green pepper, sliced
1 red pepper, sliced
2 T butter
Flour tortillas (Corn tortillas for gluten free)

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt; cover with plastic wrap and refrigerate for several hours.

In a large skillet sauté onions and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (~5 min) and add onions and peppers back. Cook until heated through.

From: Natalie Dayton

Grilled Chicken Tostadas

Grilled Chicken Tostadas
Adapted From: FamilyFun.com.

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon minced garlic
1 1/2 teaspoons chili powder

TOSTADAS:
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce

Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

Mix all ingredients for marinade in a gallon-size zip-lock bag and add chicken. Marinate in refrigerator 4 hours to over night, turning bag occasionally.
Remove meat from fridge 20 minutes before grilling.
Grill chicken until no longer pink. Let rest 5 minutes before slicing into 1/2-inch strips.
Brush tortillas with vegetable oil and grill them 1 minute on each side.
To serve, layer tortillas with shredded lettuce, chicken strips, cheese, and any additional toppings.

(For dairy free omit cheese, for gluten free check lable on soy sauce)

Serves 6 to 8.