Good Eats....

I'm always looking for quick, easy and delicious recipes for my family of 5 to enjoy.  Some nights it's hard to meet every ones taste buds but I sure like to try.  With some time off this summer I have tested out several new dinners which have been a huge hit and wanted to share a couple!  First, I bought my hubby a Louisiana Grill several months ago and it has been absolutely amazing for so many different reasons. The best (because he is the one cooking) is that he grills up several chicken breasts, which taste delicious and saves me a ton of time when making dinners throughout the week.  Here are some of the new favorites that my kids and hubby rave over! 

Honey-Lime Chicken Enchiladas... (My husband loves this one and asks me to make it all the time now!)

Ingredients:
6-8 tablespoons agave or honey (I prefer agave)
4-5 tablespoons lime juice (I prefer fresh squeezed)
1 tablespoon chili powder
1/2 tsp garlic powder or garlic salt
2-3 cups cooked, shredded chicken 
2 cups green enchilada sauce, divided
8-10 flour tortillas
3 cups shredded Monterey Jack cheese
3 cups shredded Mexican Cheese
1 cup heavy whipping cream, divided

Mix the first four ingredients and toss with the shredded chicken in a resealable plastic bag.  You can let this marinade for 30 minutes or all day.  I forgot this step before and just made it without marinading and it came out fine but I do prefer to marinate it all day.  Preheat oven to 350 degrees and pour about half of the green enchilada sauce on the bottom of a 9x13 inch pan.  Remove chicken from bag and keep any remaining marinade.  Fill the tortillas with the chicken and some shredded cheese, save about 1 cup shredded cheese of each for topping. Placed rolled tortillas in the pan as you go.  Mix the remaining green enchilada sauce and leftover marinade with 1 cup of heavy cream.  Pour this sauce mixture over the enchiladas.  Sprinkle the remaining cheese over the top along with a very light sprinkle of chili powder. Bake for 30 minutes, uncovered until they are crispy and brown on the top.  

*From the Six Sisters Cookbook with some slight changes from me  :) 

Baked Spicy Chicken Tacos....

Ingredients:
1/2-1 pound of cooked, cubed chicken
1 can (16 oz) refried beans
6 tablespoons taco seasoning
8-10 stuff and stand tacos
2 cups Mexican blend cheese
Toppings:
Shredded lettuce
Tomatoes
Onions
Salsa
Guacamole
Sour cream

Place chicken in a bag and coat with taco seasoning to your liking. Preheat oven to 350 degrees. Spray bottom of a 9x13 inch baking dish.  Place stand and stuff tortillas along the middle and then put two on each side to keep them secure.  Put some refried beans at the bottom of the shell, fill with chicken, then top with cheese.  Bake for 12 minutes.  Place your preferred topping on the taco and enjoy!  

Creamy Chicken Lasagna...

Ingredients:
6 uncooked lasagna noodles
3 cups cooked and shredded chicken
1 cube chicken bouillon, dissolved in 1/4 cup of hot water
1 (8oz) package of cream cheese, softened
1 cup frozen spinach, thawed and drained
2 cups shredded mozzarella cheese, divided
1 cup shredded parmigiano-reggiano cheese
26 ounces spaghetti sauce ( Any kind your like, I make mine homemade and freeze for this reason) 
Italian seasoning, to taste

Preheat the oven to 350 degrees.  Cook lasagna noodles according to the package, drain and rinse, add a little oil and set aside.  In a large bowl, combine the shredded chicken, bouillon water, cream cheese, spinach, 1 cup mozzarella cheese and 1/2 cup parm cheese.  Spread spaghetti sauce on the bottom of dish, place 3 noodles down, add chicken mixture, cheese, spaghetti sauce, cheese and repeat.  Top with the remaining sauce and cheese, sprinkle to taste Italian seasoning and bake covered for 45 minutes, until cheese is bubbly and melted :) 

*From the Six Sisters Cookbook with some slight changes from me :)