6 chicken breasts
¼ cup raspberries
½ cup raspberry jan
½ pineapple concentrate
½ cup soy sauce
2 TB vinegar
½ tsp chili powder
½ tsp curry powder
½ tsp garlic powder
MARINATE OVERNIGHT
350
30m
Prep time 5m
Marinate time overnight
Cook time 30m
Total time 35m overnight marinate
OR /OR IOr
Honey Lime Enchiladas
1.5 lbs pork or chicken, cooked and shredded
Sauce:
⅓ c honey
¼ c lime juice
1 Tb chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1½ cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Green Rice
Ingredients
- 1 ½ cups rice
- 3 cups Water
- 1 tbsp Oil
- Juice of 1 Lime
- 4 tsp Bullion
- 2-3 cloves Garlic
- ½ bunch Cilantro
- 1 can Green Chilies
- ½ tsp Salt
- 1 medium Onion
Directions
Fry all but rice and water in the oil. Add rice to mixture and fry. Add water and bring to a boil, then reduce heat to simmer.