Honey Lime Enchiladas

We tried these last night and they were so good!  I prefer to use corn tortillas, because I think using flour tortillas for enchiladas just makes them soggy, but you can use any type of tortilla you prefer.  Thanks to my cousin Marianne Dunn for the recipe!

1/2 Cup Honey

1/4 Cup Lime Juice
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1 1/2 lbs chicken cooked & shredded
Shredded Colby Jack Cheese
2 10 oz cans Green Enchilada Sauce
1 Cup Half & Half
Tortillas

Stir together honey, lime juice, chili poweder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 min.
Mix enchilada sauce with Half and Half. Spread roughly 3/4 Cup sauce in the bottom of a 9x13 baking dish. Fill tortillas with marinated chicken & shredded cheese, roll up, then place side by side in baking dish. Pour remaining enchilada sauce over teh top with more cheese. Bake at 350 for 25-30 min.

Taco Spaghetti

This was a great variation to your ordinary spaghetti recipe.  Cut down on the salsa if you think it might be too spicy for you (or your kids.)

1/2 package spaghetti
1 lb. ground beef or turkey
1 16-oz. jar mild salsa (like Pace Picante sauce)
1 8-oz. can tomato sauce
1 pkg. taco seasoning
1/2 cup shredded mexican cheese (cheddar and colby jack)
1/4 cup sour cream

Cook the spaghetti per package directions.  Brown the ground beef or turkey in skillet, add the salsa, tomato sauce and taco seasoning and simmer.  Serve with cheese and salsa.