Sunday, March 9, 2008
My friend, Kristi Moak, sent me a great recipe for a Honey Lime Chicken Enchilada. It was delicious. I loved the chicken so much I tried it in a few other venues. Here is one I loved particularly and was very quick. If you love the chicken, make a bunch and freeze it. It would be great in soft tacos, enchiladas and pannini's. Try it out!
Thanks for all of those who signed up for my class, I have two spots left so let me know quickly if you would like to come. If you have to cancel, please let me know so I can give your slot away. I am trying to keep the class small for an intimate gathering. If I have enough people that need another date or night class, I may try one more class. I am not really looking for a career at this point so we will see how it goes. I am excited though to get to know some of you and to show you my favorites!
4 T. Honey
3 T. Fresh Lime Juice
1 T. Oil
2 tsp. Chili Powder
1/4 tsp. Garlic powder
1 - 1 1/2 pounds shredded and cooked chicken
Mix marinade and toss with cooked and shredded chicken. Take soft corn, table tortillas (these are the kinds that fold without breaking) or you can use regular corn tortillas, just fry them a bit or get them real crispy If you want to eat them saucer style.Fresh and Easy has cute mini corn tortillas. layer a little shredded green cabbage , chicken and some fresh mango salsa. I bought some great mango salsa from Costco. Vitamin A source. I wanted my tortilla a little crisp but didn't want to fry it so I put it in the toaster.It is very low fat that way.Someday's I just don't care and would go straight for the oil! Get creative! Enjoy!