Ok, these are amazing Chocolate Chip Cookies! The best ever.

Chewy Chocolate Chunk Cookies

recipe here

• 2 and 1/4 cup all-purpose flour, spoon & leveled
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, melted
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup chocolate chips or chocolate chunks

1. Instructions
2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
3. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
5. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
7. Notes
8. *Room temperature egg + egg yolk are preferred. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes. Recipe from sallysbakingaddiction.com

Follow these directions closely and you will be happy!  They come out beautiful, chewy, and yummily...winners, my new favorite choc chip cookie recipe.  Really.  I know I have a lot!

The best thing to do with boxed brownies...

I love these brownies.  They make me so happy.  I used Ghiradelli brownie mix, or use your favorite and throw in some chocolate chips.
THEN,
near the end, throw on some marshmallows, enough to cover all of the brownies.  Place back in the oven for a minute or two (make sure not to overbake the brownies though!) until slightly melted and soft.  
Let cool for a few minutes, and then add your icing.  You can use any chocolate frosting; I used the leftovers from my Malted Chocolate Cake.  I microwaved until soft enough to pour.  Or, you can use a canned chocolate frosting microwaved until really soft or this recipe: 

•  1/4 cup butter
•  1/3 cup baking cocoa
• 2/3 c. milk 
• 16 oz. powdered sugar

Combine all in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely on a wire rack. Cut into squares.

Mulligatawny Soup- serious GOODNESS

Mulligatawny Soup
adapted from allrecipes.com
serves 2 adults

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 2 carrots diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 T. curry powder (you can take this down a little if you'd prefer)
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1/3 c. golden raisins
• chicken, pre-cooked and shredded (I used about 1 breast)
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup half & half

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, raisins, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. Right before serving, add half & half.

Ok, I know there are people out there that just don't do the curry thing.  But wow- if you were even a little bit tempted- this soup is amazing!  Savory, a little sweet, a little spicy- warm, comforting and flavorful....it is a recipe I am so happy I found!

Taquitos! Merry Christmas too!

Baked Chicken Taquitos
(from mmcafe.blogspot.com)
4 ounces cream cheese, softened (I used chive and onion)
1/3 cup green salsa (I just used regular)
2 tablespoon fresh lime juice
3/4 teaspoon cumin
1 1/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped cilantro (I skipped)
1 green onion, sliced finely 
2 cups shredded cooked chicken
1 1/4 cup grated monterey jack cheese

14 small yellow or white corn tortillas (I don't like corn so I used my pre-cooked uncooked flour torts!)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and 1 cup cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (I didn't have to do this as I used uncooked tortillas and just cook them, making sure to not cook until crispy) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Use a toothpick to secure if need.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven, top with remaining 1/2 cup of cheese. Serve immediately with salsa, sour cream, and guacamole on the side. These extras really made the taquitos for us!

I loved these!  This is my kind of meal.  I just wish my kids liked mexican food.  I end up making quesadillas for them.  Booo!
****This is great with CANNED chicken!  Throw the chicken and the spices in a pot along with the cheeses and it makes a great mexi-dip too!  YUMMMMMY!

Cream Cheese Cookie Bars- feed a lot!

Frosted Cream Cheese Sugar Cookie Bars
(from mommyskitchen.net)

1 1/2 - cups sugar
1 - cup butter, softened
8 oz - cream cheese, softened
1 - egg
1/2 - teaspoon almond extract
1 - teaspoon vanilla
1/2 - teaspoon baking soda
1 - teaspoon baking powder
2 1/2 - cups all purpose flour

FROSTING:
1/2 - cup butter softened
4 oz - cream cheese, softened
3 1/2 - cups powdered sugar
3-5 - tablespoons milk
1 - teaspoon vanilla
food coloring or icing paste

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet with sides) pan (12 x 18) Bake at 350 degrees for 20 minutes. Let the pan cool completely. To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve! 


I loved these.  They were definitely more cake-like than cookie like (like these yummy bars), but the taste was amazing.  How can you go wrong with cream cheese in anything?  This makes a lot of cookie/cakes, so have them when you've got a crowd!

Death by living- Chocolate Velvet Pie

Chocolate Velvet Pie
(from Sugar Daisy Bakery)


1 8" prepared chocolate crumb crust
1¾ c. milk chocolate chips
1 pkg (8oz) cream cheese, softened
1 tsp vanilla
1 c. Heavy Whipping Cream
Sweetened Whip Cream (optional)
Chocolate Curls (optional)

Microwave chocolate chips in a microwave safe bowl on medium-high heat for 1 minute. Stir. If needed microwave 10 -15 seconds more, or just until melted. Cool to room temperature.
Beat melted chocolate, cream cheese and vanilla in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for 2 hours or until firm. Top with sweetened whip cream and chocolate curls.
Chocolate curls: carefully draw a vegetable peeler across edge of a chocolate bar.


When I say "death by living" it's because once you put all those ingredients together, especially that heavy whipping cream, you know you are in for a treat!  This pie is like eating really good quality chocolate truffles in cold form!  With an oreo crust as a bonus!  So eat small portions, and enjoy!  

A great snack treat- Caramel Corn Puffs!

Caramel Corn Puffs

1/2 bag (the bag was 15 oz) Clover Club Corn Puffs
1 stick butter
1 c. brown sugar
1/2 c. light Karo syrup
1 tsp. baking soda

Place corn curls in a large roasting pan or similar pan with sides. In a saucepan cook all ingredients except for baking soda. Stir and cook over medium heat until almost boiling. Add teaspoon of baking soda (mixture will foam!). Pour mixture over the corn curls and stir so all are covered. Place in oven at 250 degrees for 30 to 45 minutes, or until crispy. (Mine took 30 minutes!) Stir to prevent bubbling every 10 minutes. To cool, pour onto waxed paper, then break apart. Better than caramel popcorn!

These are melt in your mouth!  Great like popcorn, only without the kernels.  I have never bought these at the store before, but they had natural ingredients, and they were like cheetos without the cheese!  Yummy treat.  Try it.

A no beans, no tomato mexican soup that's delicious!

Mexican Chicken Chowder
(from ourrecipeclub.blogspot.com)

• 3 pounds Chicken (I halved the recipe and used half a rotisserie chicken)
• 1 cup chopped Onion
• 2-3 Garlic cloves, minced
• 4 T. Butter
• 4 Chicken bullion cubes
• 2 cup liquid (reserved from chicken) (I used a can of chicken broth)
• 2 tsp. cumin (I used 1 teaspoon for the kid's sake and it was about right for them)
• 4 cups Half and Half
• 4 cups grated Jack Cheese (I used cheddar)
• 2- 14oz. can Cream of Corn
• 2- 4oz can Green Chiles
• a few shaked of Tabasco

Boil chicken with 1 onion quarted & 1 T. salt. Reseve 2 cups of the chicken stock for soup. Cool chicken & shred.

Saute onions & garlic in butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low.  Stir constantly until combined.

This soup was awesome!  It was a nice change from taco soups, chili, etc, but with the hint of spice, while mostly creamy.  Try it!!

Cheesecake Brownies, easy

Cheesecake Brownies

(from Taste of Home magazine)

• 1 pkg. (13x9 pan size) fudge brownie mix
• 6 oz cream cheese (almost a full cube)
• 6 T. butter, softened
• 1/2 c. sugar
• 1 t. vanilla
• 2 eggs, lightly beaten
• 1 can chocolate frosting

1. Prepare brownie mix batter according to package directions.  
2. Spread 2 cups into a greased 13x9 pan; set aside.  
3. In a small bowl, beat the cream cheese, butter, flour, sugar, and vanilla until smooth.  
4. Add eggs; beat on low speed just until combined.  Spread evenly over brownie batter.
5.   Top with remaining brownie batter then cut through batter with a knife to swirl.  
6. Bake at 350 for 28-32 minutes or until a toothpick inserted in the middle comes out with moist crumbs (brownies may appear moist).  Cool completely and frost. 

I really can't say more about these- if you imagine these would taste good, then most likely you'll love them.  They didn't last long at our house!  I halved the recipe (my brownie mix was the smaller size) and put it into an 11x7 casserole dish and it made enough for us.  If you have a 13x9 and aren't sharing, then it's a lot of pressure to eat a lot more fast!  

Crock Pot Hot Fudge Peanut Butter Pudding Cake

Hot Fudge Pudding/PB Cake
(melskitchencafe.com)

Cake:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips

Topping:

• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.(Mine took less time, probably about 1 hour 15 min, so keep watch the first time!)

This is great!  Not much to complain about here.  The sad thing is, you still have to dirty another dish, but, it's all worth it if you needed to delay your dessert or if the oven is in use.  Plus the taste is worth it!  If you are looking for the same dessert using the oven instead (you can also add peanut butter if you want) go here.

.

A fancy but simple chicken sandwich- trust me on this!

Grilled Chicken Sandwich with Apricot Sauce

(pioneerwoman.com)

• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness (I missed the point a little by crockpotting my chicken in a little apricot and dijon to save time)
• Sliced Sourdough Or Other Crusty Bread ( I used regular bread and french bread and both were good)
• Apricot Preserves
• Mayonnaise
• Dijon Mustard
• Cayenne Pepper (Optional)
• Baby Spinach
• Red Onion, Sliced Thinly

1. Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
2. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
3. To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
4. Serve cold or drizzle with olive oil and brown on a panini grill.(I don't have one of these so I just flattened in a pan with a heavy pan placed on it to squish out the air- it worked well!).

--This is my type of sandwich!  I loved the apricot-dijon sauce.  It tastes very similar to a honey-mustard flavor in the end-don't be scared off by the apricot preserves.  We always have them on hand for the apricot chicken we love. I am all about sauces that are different and fun.  I also like any sandwich that includes spinach, because we always have it available and I like it better on this type of thing than lettuce.  

I'm so happy I discovered you

Sweet and Salty Wraps
(from ourbestbites.com)

• fresh baby spinach, chopped
• cooked chicken (I put mine in the crockpot with some poppyseed dressing)
• feta cheese (I discovered this this year and love it!)
• crumbled cooked bacon (optional- I don't like bacon and skipped this, but imagine it could be good)
• craisins ( I skipped this too because I wasn't feelin' it but maybe next time)
• poppy seed dressing (you can use Brianna's or the recipe below which is easy and great!!)
• tortillas (I like the uncooked kind you cook at home but any you like will do!)

Combine all ingredients, place in tortilla, roll up and devour!  All the kids loved these, and this is my dream dinner!  Quick, easy, painless....yummy.  The saltiness of the feta goes excellently with the sweet dressing.  YUM.  We liked to dip them in additional dressing.  

Poppy Seed Dressing
Recipe from Our Best Bites


1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (I used about 1/4 cup yellow onion because that is what I had)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Poppy Seed Chicken Pasta Feta Salad
(a salad version of the above recipe)

• 16 ounces pasta- try the mini-size bowties!
• grilled or cooked chicken, chopped
• feta cheese, as much as you like
• chopped fresh spinach
• poppy seed dressing, about 1 cup or as much as desired

1. Combine all ingredients and enjoy!  Delicious.

2 more chili recipes I really like

Chili (kid-friendly and tasty)
(Liz Rosenbaum's recipe)

• 2 lbs. hamburger, fried and drained (or as much as you have- I use about half a pound)
• 2 onions, chopped
• 2 chili seasoning packet
• 2 green bell peppers (I skip)
• 1/2 cup brown sugar (or to taste)
• 2 t. chili powder
• 3 cans kidney beans, draining 1, not the other 2
• 1 qt. crushed tomatoes
• 15 oz can tomato sauce
• 1/2 cup ketchup
• salt and pepper to taste

1. Saute onion and green pepper with the beef.
2. Add all ingredients and heat thoroughly for 30 minutes on low.

Mandy's Chili (more fiery and mature, and very tasty as well!)

• 1 lb ground beef
• 1 medium onion, diced
• 1 green pepper, diced (optional)
• 3-4 garlic cloves, minced (or use 1/2 t. garlic powder down with other spices)
• 2 cans kidney beans
• 1 can of chili beans
• 1 can of black beans
• 1 can tomato soup
• 1 soup can of water
• 1 or 2 cans stewed or diced tomatoes

Spices:

• 1 t. sugar
• 1 t. oregano
• 2 T. flour
• 2 t. ground cumin
• 2-3 T. chili powder
• 1 t. salt
• 1/2 t. pepper

1. Brown the ground beef. Season with montreal steak seasoning if desired. Drain. Add onion and garlic and cook for 2 more minutes.
2. Throw everything else in, with all the juices in the cans, and bring to a boil. Simmer for as long as desired.

Crockpot Refried Beans and Black Beans=Heaven

Crockpot Refried Beans (Bean and Cheese Enchilada recipe follows)

• 16 oz bag dry pinto beans (4 cups dry)
  

1. Rinse beans (maybe they're dirty? I don't know...), soak them covered with water for an hour or how much time you have, (I did an hour successfully), rinse them off again, then place them in the crockpot.
   
2. Add 6 cups water and cook on high 5 hours, or until soft.
   
3. Throw in 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder for the last half hour.
   
4. I then blended the entirety of the crock pot in my blender until mostly smooth. I like no lumpy beans, but you can choose your own consistency. You can remove excess liquid from the crockpot before pureeing if desired. Really easy and I was eating these beans like ice cream! Well, not with the exact passion but these were some seriously good, fresh, yummy beans!

I never thought I would use bagged beans. It always just seemed like something that would take too much time. Well, it does take time, but the crockpot is doing all the work and you just have to factor that into your day. The beans are SO MUCH better than canned, and the enchiladas we made with them were heavenly. Not bad for a 2 dollar bag of beans! And there are a lot of beans leftover!

Homemade Enchilada Sauce

• 1 can tomato sauce
• 1/4 c. flour
• 2 cans water (from tomato sauce can)
• 1/2 t. cumin
• 1 t. chili powder
• 1 chicken bouillon cube
• 1/8 t. garlic powder
• salt and pepper to taste

1. Whisk flour with tomato sauce in saucepan until lumps are gone.
2. Add the rest of ingredients and heat slowly until slightly thickened, stirring constantly.

Assemble enchiladas: (you know what to do)

I like using the tortillas I cook myself, but any will do. You can also use canned enchilada sauce, but this sauce is great and it's fast to make. 13x9 pan, cover about 3/4 c. of enchilada sauce on bottom of pan. If desired, add green chiles to refried beans. Place about 1/4 c. beans on tortilla, then sprinkle with cheddar cheese, roll up and place in pan. Do the same with remaining tortillas. Add remaining sauce and cheese on top (and olives if desired). Cook at 350 for about 20 minutes, or until heated through. Serve with sour cream, lettuce, tomatoes.

These were awesome enchiladas and the leftovers were excellent! Give this a try!

Slow Cooker Black Beans

(from 365 days of slowcooking)

1 cup dry black beans

1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules

1/4 cup dehydrated onion flakes

7 garlic cloves, peeled

1 tsp salt

1 bay leaf

3 Tbsp red wine vinegar

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.

2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.

3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.

4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

5.  Fish out the garlic cloves and the bay leaf.  Add in 3 Tbsp red wine vinegar. 

6.  Use a slotted spoon and serve.

Delicious!

Another BBQ-ed Crockpot Chicken recipe

Slow Cooker BBQ Beef
(from realmomkitchen.blogspot.com)

• 4-6 skinless, boneless chicken breast halves
  
• 1 (18 oz.) bottle of barbecue sauce
• 1/2 cup prepared Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

1. Place chicken in crock pot.
   
2. In a bowl mix 2/3 of the bottle of barbecue sauce, Italian Salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken.
   
3. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.
   
4. Shred chicken and place back in crock pot. Drain any excess juice if desired.
5. Add remaining 1/3 of bottle barbecue sauce to chicken and mix.
   
6. Makes at least 8 sandwiches.

We loved this meal! One of my favorite meals is just a good sandwich on a good roll. I halved the recipe and used 2 large chicken breasts and it made plenty. I always put frozen breasts right in the crock pot to save time. Tastes wonderful on these rolls. Just make the roll size a big larger.

Mm-mm Sugar Cookies!

Mom's & Grandma's Sour Cream Sugar Cookies

• 1 cup margarine or butter
• 2 cups sugar
• 2 eggs
• 1 t. vanilla
• 1 t. lemon extract (or 2 T. lemon zest-so good!)
• 1/2 t. salt
• 2 t. baking powder
• 2 t. baking soda
• 1 cup sour cream
• 4 cups flour

1. Combine sugar and margarine, creaming until smooth. Add eggs and extracts, stir. Add dry ingredients, alternating with sour cream.
2. Roll out on floured surface. Use cookie cutters for desired shapes.
3. Bake at 350 for 10 minutes, don't overbake! Frost when cooled.

These are my favorite sugar cookies! Right up there with Lofthouse. These are soft and have a great flavor that tastes good even without frosting. My mom always added a little orange extract to the frosting (store bought or home-made) for that little extra.

Honey Lime Mexicano...filling is great for quesadillas too

Honey Lime Enchiladas

• 5 T. honey
• 3 T. lime juice
• 2 t. chili powder
• 1/2 tsp garlic powder
• 2-3 chicken breasts, cooked and shredded
• 4-6 flour tortillas
• colby or monterey jack cheese, shredded (I always use cheddar)
  
• 10 oz. can green enchilada sauce (I like Green Salsa Verde)
  
• 1/4 c. whipping cream (optional)

1. Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour.
   
2. Pour some green enchilada sauce on the bottom of a 9x13 pan.
   
3. Fill flour tortillas with chicken and shredded cheese.
   
4. Pour the rest of the can of green enchilada sauce mixed with the cream over enchiladas then sprinkle with more cheese.
   
5. Bake at 350 for 30 minutes.
   

I like the taste of these enchiladas. They are different. They combine two good Bajio flavors: honey and lime. Sweet and a bit spicy, just what I like. If you don't use this chicken combo in tortillas, I think it would be fun with black beans, rice, and tortilla chips. Russell still isn't feeling the enchilada fire so we probably will do that next time.

**I used the filling (chicken, lime juice, honey, corn, black beans, cheese) as a filling for quesadillas and they were delicious!!)