This is one of our family favorites. It is one of the few meals that everyone eats. It is probably our most requested dinner. Anytime I take this meal to people, I always get asked for the recipe. Like they hunt me down until I give them the recipe. Hope you like it too!   -Shelly

Honey Lime Enchiladas

INGREDIENTS:

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder (I normally use less when making it for others)
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS:

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade (if you have any).
4. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

NOTES:

Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Slow Cooker Steak Fajitas

Someone brought this to Shelly after she had Hannah. I got the recipe and finally got around to making for the family. I love that it's slow cooker.  I doubled the cooking time and cooked it on low.

• Prep Time: 15 mins
• Total Time: 3 hrs 15 mins
• Servings: 6-8                                                                                                                     

Ingredients

• 1 1/2 lbs boneless sirloin, cut into thin strips
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 -2 garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 6 -8 flour tortillas                                                                                                                                                                                                           

shredded cheddar cheese (optional)

salsa (optional)

guacamole (optional)

sour cream (optional)

shredded lettuce (optional)

chopped tomato (optional)

chopped onion (optional)

Directions

1. Brown the steak in oil.
2. Place the steak and drippings into the crock pot.
3. Add lemon juice, garlic, cumin, salt, and chili powder.
4. Mix well.
5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
6. Add green pepper and onion; cover and cook for 1 hour more.

Directions

7. Warm the tortillas.
8. Spoon beef and veggies down the center of the tortillas.
9. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
10. Fold in the sides of the tortillas and serve immediately.