Sooooooo Gooooood!!

Honey Lime Chicken Enchilada Casserole

adapted from the Sister's Cafe

5 T. honey
5 T. fresh squeezed lime juice
1 T. chili powder
1 T. minced garlic
1 lb. chicken, cooked and shredded
1/2 a red onion sliced and sauted
5 flour tortillas
1 lb. monterey jack cheese, shredded
16 ounces(or a little more if you like them saucy!) green enchilada sauce
1/2 C. heavy cream


Mix the honey, lime juice, chili powder and garlic together and toss with the sauted red onion and 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, start layering a little sauce, torn tortillas, chicken, cheese, a little sauce, torn tortillas, chicken, cheese 2-3 layers or so thick, saving some sauce and some of the cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.

Then turn on broiler and let it broil until cheese is slightly brown and crispy!! YUMMMM!!

I served mine with sour cream, pico de gallo, and cilantro.

P.S. I learned the coolest trick for shredding chicken! After its cooked put it in a bowl and use your hand mixer! Works like a charm, and shreds it perfectly! Its so easy.....

The 4th of July

I love love LOVE the 4th of July. We had a really fun weekend! Byron and the kids were in town which made it even better! We went down to Melba for a picnic and to sit and watch the fireworks with tons of friends and family. Melba has THE BEST firework show EVER!! My family started going several years ago, just the 6 of us...and our group has been growing and growing every year since, this year there were over 50 of us!! Once you go to Melba and experience the heat of the great balls of fire and thinking its just got to be the finale at least 3 times..... you just don't want to go anywhere else.