sweet lime chile enchiladas & sweet pepper rice...

i am so sorry for the hyades!  the first thing that people ask me when i tell them i own a flower shop is- " i bet that is SO fun!".  it is, as long as you don't mind that every holiday is so busy that you have NO time for anything else!!!  now that the dreaded V-day is over, back to the recipe club.  we didn't even meet this month & it fells like it has been forever!  i hope that these recipes will make up for my absence.

{corrine's sweet lime chile enchiladas}

4 chicken breast, cooked & shredded

1 12-15 oz. bottle salsa verde

1/3 cup honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 cup heavy whipping cream

8-10 flour tortillas

5 cups shredded monterey jack cheese

in a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt.  add shredded chicken to the lime mixture.  let sit 10 minutes.  

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan.  reserve the rest.

take each flour tortilla & fill with a chicken & cheese.  a couple of tablespoons of each.  roll up & place, seam side down in the salsa verde.  repeat process until all tortillas are filled.  

after you remove all of the chicken, there will be remaining lime sauce in the bowl.  to that sauce, add heavy cream & the remaining salsa verde.  pour this mixture over the filled enchilada & cover with all the remaining cheese.

bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.  

serve with sweet rice.

{Brit's sweet pepper rice}

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper.  cook until soft & onion is translucent.  add cilantro & salt & garlic powder, cook another minute. add rice & brown.  watch closely as not to burn.

dissolve sugar into chicken stock.  when completely dissolve, add to rice.  bring to a simmer, turn to low & cover.  cook covered for 30 minutes.  fluff with fork.