Lime Ciliantro Rice

This is a good recipe to go with the
Honey Lime Enchiladas.


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Directions

 1. Bring the water to a boil; stir the
butter and rice into the water.
 Cover, reduce heat to low, and simmer
 until the rice is tender, about 20
 minutes.
 2. Stir the lime zest, lime juice,
and cilantro into the cooked rice just
 before serving.


(Maybe want to half the lime and cilantro)

Honey Lime Chicken Enchiladas

These are AMAZING!!  My sister gave me this
recipe and it is seriously
one of our favorites now. This is the kind
of recipe that you can take to
people and they will be asking for the
 recipe for sure.

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts,
cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese
(monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and
garlic powder together with the
shredded chicken.  Allow it to sit for at
least 1/2 hour or you could do it
hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom
of a 9 x 13 pan.  Place chicken
and cheese into middle of a tortilla and
spoon about 1 tablespoon of
enchilada sauce over it and roll up.
Place seam down in the pan.  Reserve
about 1-2 cups of cheese to sprinkle on
top of enchiladas.  Pour enchilada
sauce over the top of rolled enchiladas
(reserve a little bit to add after
they are baked) and sprinkle with remaining
cheese.

Bake at 350 degrees for about 25 minutes
or until lightly browned and
bubbly.

**This will be really good with black beans and
Lime Cilantro Rice inside of the enchiladas. We
added salsa and sour cream.  So good!! **

Cheesy Quiche Crust

This is a super easy very tasty crust. I am sure you could use it for really anything, but it makes the best crust for quiche. It pairs well with just about any quiche.

3/4 cup flour
6 Tbl. cold butter, cut into small pieces
1/4 cup shredded cheddar cheese
5 tsp. cold water

Place flour in bowl, cut in butter with knives or fork until it resembles crumbs. Stir in cheese. Sprinkle water 1Tbl at a time. Stir together until it forms a ball and comes away from bowl. Wrap dough in plastic wrap and refrigerate for 30 min.
Roll out dough and place in 9 inch pie plate or quiche pan. Use fork and prick holes in bottom of pan.

Bake 10 min at 375.
Fill with desired quiche custard of your choice.