Incredible Enchiladas & Life

Today was a good and bad day.  Autumn had a little melt down outside of church today b/c she wanted me to carry her in, but I had my arms full of bags and my purse, so I told her to walk up the stairs to me and I would carry her from there.  But, she didn’t want that and had a tantrum outside of the church where she was laying on the cement crying.  I finally got her to walk to me where I could pick her up.  Not one of my proudest moments as a Mother, but we both lived through it.

Church was good and we came home and changed clothes and then went over to Mom & Dad’s b/c I had told Mom I would make dinner.  There was a recipe I wanted to try that I saw on my cousin’s blog (thanks Brittany).  It was super good, and we loved it.  I like the sweet honey chicken against the spicy flavor of the green chili sauce in the background.You can go here to get the recipe, and it’s also posted below:

HONEY LIME CHICKEN ENCHILADAS

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used sharp cheddar and colby/jack)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.|
*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

We spent the afternoon just relaxing and watching the nature series on the Discovery channel called Life.  It’s narrated by Oprah Winfrey and is fascinating.  I kept looking at the video footage and found myself wondering, “how in the world did they get those shots?”  They must have sat and watched these animals for weeks and weeks if not months and months.  It was incredible, and we’re all addicted and obsessed with it.

Mom didn’t have anything planned for dinner and we still had the ingredients to make the honey and lime enchiladas again, and we liked them so much that we decided to make them again…because we can.  The only thing different was that we didn’t have lime juice, so we used lemon juice.  I don’t recommend it…the lime juice is WAY better.

It was a great Sunday full of nothing in particular, but it was great just being together and spending time as a family.