Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

I have recently returned from my summer hiatus in Sunriver, Oregon.  This is such a special place for our family and truly one of our favorite vacation destinations.  Whenever we have an opportunity to go, as I arrive I am instantly calmed and never want to leave.

I am trying to take full advantage of spending time with the girls, because before we know it, they will have their own families and busy lives.  (Although, I completely intend to smother and love their families when that time comes.)

When we leave for any extended amount of time, I take out a second mortgage to pay for the dogs' sleep away camp resort.  We learned our lesson the last time we left town, had our house sitter in charge of the dogs, and Kylo ate the drywall.  Trust me, the cost of puppy camp far outweighs the cost of home repairs thanks to these two.

Princess Brinkley and Kylo Zen clearly have the time of their lives there and never want to come home to our boring house.  We receive a report card everyday and feel comforted (as it should be) that they are in good hands.  Honestly, I look at their photos, and I want to go on summer vacation at their resort!

The downside of vacations is coming home.  It's not enough that you have to go back to your routines and work, complete 27 loads of laundry and remember that there is no food in your house because you made sure to eat and empty everything out of the refrigerator before you left.

So as I was tackling the wash, I had to leave the house to get more detergent (because of course I used it all before we left to make sure we had clean clothes for the trip).  When I returned home, I found my bra was shredded (like something out of "Criminal Minds") by someone who clearly was unhappy about not being back at their favorite camp.  Did I mention this was my FAVORITE BRA!  

Stay well and sparkly!

Honey Lime Chicken Enchiladas

Courtesy of The Girl Who Ate Everything

1/3 cup honey

1/4 cup lime juice

1 Tbl chili powder

1/2 tsp garlic powder

2 pounds chicken, cooked and shredded (about 3-4 cups, rotisserie chicken works great)

8-10 soft taco size flour tortillas

4 cups shredded Monterey jack or cheddar cheese

2 cups green enchilada sauce

1 cup heavy cream

Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.

Mix the honey, lime juice, chili powder, and garlic powder together (reserve 1 Tablespoon of marinade for slaw - recipe below), and toss with the shredded chicken.  Let it marinate for 1/2 hour in resealable bag, or up to 8 hours.

Pour enough green enchilada sauce on the bottom of baking pan to create a thin layer on the bottom, about 1/2 cup.  Fill flour tortillas with the chicken mixture and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the heavy cream and any leftover chicken marinade.  Pour sauce on top of the enchiladas.

Bake at 350 degrees for 25-30 minutes until brown and crispy on top.  Add the reserved 1 cup of cheese on top for the last 5 minutes of baking.

BLT Slaw with Cilantro Lime Crema

Courtesy of Carlsbad Cravings

Cilantro Lime Crema:

1 cup sour cream

2 Tbl mayonnaise

1/4 cup loosely packed cilantro leaves, minced

1 Tbl lime juice, or more to taste

1/4 tsp EACH ground cumin, garlic powder, and salt

Whisk together all of the ingredients.  Add one Tbl Cilantro Lime Crema to a large bowl for BLT Slaw.  Refrigerate remaining Crema.

BLT Slaw:

6 slices cooked bacon, crumbled

2 cups thinly sliced cabbage

1 large roma tomato, chopped

2 Tbl diced red onion

1 Tbl lime juice

1 Tbl Cilantro Lime Crema

1 Tbl reserved marinade (from honey lime marinade, above)

Add all ingredients EXCEPT bacon.  Toss until evenly coated.  Refrigerate.  Toss with bacon just before serving, so it stays crispy.

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This year's traveling ornament selection for 2020.