Honey-Lime Enchiladas
Prep Time: 15 minutes; Cook
time 30 min.; Ready in 1 hour 15
Servings

Original Recipe Yield10
enchiladas
Ingredients
1/3 cup honey
1 tablespoon chili powder
1/3 cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half
Directions
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic
bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl
with plastic wrap, and marinate in the refrigerator for at least a half hour.
Remove the shredded chicken from the marinade, and shake off excess. Save the
used marinade.

1. Preheat an oven to 350 degrees F (175
degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of
enchilada sauce over the bottom.
2. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
3. In a bowl, whisk together remaining
enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce
over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
4. Bake in preheated oven until the cheese
has melted and the top is brown, about 30 minutes
Nutritional Information


















Amount Per Serving Calories: 596 | Total Fat: 31.4g
| Cholesterol: 97mg

Banana Chocolate chip muffins

Ingredients

·                     1-1/2 cups all-purpose flour

·                     2/3 cup sugar

·                     1 teaspoon baking soda

·                     1/4 teaspoon ground cinnamon

·                     1/8 teaspoon salt

·                     1 large egg

·                     1-1/3 cups mashed ripe bananas (about 3 medium)

·                     1/3 cup oil or melted butter.  (I used oil)

·                     1 teaspoon vanilla extract

·                     1/2 cup semisweet chocolate chips

Nutritional Facts

1 muffin equals 207 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 172 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

1.                  Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.

2.                  Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Originally published as Favorite Banana Chip Muffins in Taste of Home June/July 2013

SOOOOOOOO GOOOOOOD!!!  I ate too many.