Honey Lime Chicken Enchiladas

1/3 cup honey

1/8 tsp lime zest

1/4 cup lime juice (about 2 large limes)

2 tsp  chili powder

2 tsp minced garlic

1 lb. boneless skinless chicken breasts (about 2) cooked & shredded

12 white corn tortillas

2 cups colby jack cheese, shredded

2 1/2 cups Macayo's green enchilada sauce

1 cup of heavy cream

Directions

Preheat oven to 350°

In a medium bowl whisk together honey, lime juice, chili powder, and minced garlic

Add cooked and shredded chicken into mixture and toss

Allow to marinate at least 30 minutes up to 1 hour in the fridge

Heat large griddle to 350°

Lightly brown tortillas on each side

Grease a 9x13 baking dish with cooking spray

In a medium bowl combine enchilada sauce and heavy cream

Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish

Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla

Cover the chicken with a large pinch of cheese

Roll the tortilla and place seam side down in baking dish

Repeat with remaining chicken, cheese, and tortillas

You will use about 1 1/2 cups of the cheese for filling

Add the remaining marinade mixture to the remaining enchilada sauce mixture

Pour over the top of all the enchiladas

Sprinkle with the remaining cheese

Bake covered with foil for 30-35 minutes until cheese is melted and bubbly

Alfredo Sauce

 Alfredo Sauce

1/2 cup butter

2 cups half and half

3 oz cream cheese

1/2 tsp minced garlic

2 tsp Italian dressing mix

¼ tsp salt

1/4 tsp pepper

3 cups shredded parmesan

Directions

In a saucepan add butter, heavy whipping cream and cream cheese.

Cook over medium heat and whisk until smooth.

Stir in minced garlic, Italian seasoning, salt, and pepper.

Add parmesan and simmer until melted and thickened.

Serve with your favorite pasta and protein

Sausage Casserole

 Sausage Casserole

1 lb. sausage (I use Jimmy Dean with Sage)

1 cup onion, diced

1/2 cup celery, diced

1 pkg Lipton soup mix (I use Extra Noodle)

2 cups water

1/2 cup long grain rice

1/2 cup sliced almonds

Directions

Preheat oven to 350°

In a skillet brown sausage and remove to paper towel lined plate

Sauté onion and celery in sausage drippings

Combine sausage and veggies in a greased 9x13 pan

Toast almonds in skillet for a couple minutes until lightly golden and add to sausage mixture

In a small pot cook packet of soup mix with water for 5 minutes and then add rice

Mix rice and noodle soup with sausage mixture in the 9x13

Cover with foil and bake for 30 minutes

Uncover and bake for an additional 20-30 minutes until top is golden brown