Honey Lime Enchiladas

These are our new favorite enchiladas. Just double and put one in freezer!
1/3 cup honey
1/4 cup fresh lime juice
1 tsp chili powder(more if want spice)
1-2 large garlic cloves, pressed
1.5lbs cooked chicken, SHREDDED
Mix above ingredients and marinate 30 mins. Stiring occasionally. In another bowl mix:
20 oz can green enchilada sauce
1 cup cream
This is your sauce. (save a cup or so for serving)
Spread a little sauce in bottom of greased 9x13. Take 10 flour tortillas and fill with chicken mixture, then grated cheddar, then drizzle spoonful of sauce. Roll up and place in dish. Drizzle sauce over top then extra cheese. Bake 30 minutes. Serve with remaining sauce. These are not hot if you use mild enchilada sauce!

Baked Mushroom Chicken

I think I will cook this every night for dinner.....
4 large chicken breasts
1/4 cup flour
3T butter
1.5 cups sliced fresh mushrooms
3/4 cup chicken broth
salt & pepper
1/3 cup grated mozzarella(or more)(be generous)
1/3 cup grated parmesan (or more)(be generous)
1/4 cup sliced green onions
Pound out the chicken breasts between plastic wrap. I sliced each one in half horizontally to make 8 breasts because they were thick. If using already thin ones, double the breasts. Make them 1/4" thick. Salt and pepper them, then dredge in flour. Brown over med-high heat in butter. Add oil to butter if burning. Place browned chicken in large casserole dish. Meanwhile, in 1-2T butter, sautee mushrooms till darker and yummy. Add salt and little pepper and chicken broth. (you may want to double chicken broth if using more breasts.) Boil 5 mins till liquid is reduced to 1/2 cup. Pour mushrooms over chicken, and bake 15-20 minutes @375. Take out and top with cheeses and green onions. Bake another 5-6 mins till melted. I served this over cooked egg noodles tossed with butter, parsley flakes and salt. WAY GOOD.