Tequila Lime Chicken and Enchiladas Blanco

Here's a good one from my best friend.

Tequila Lime Chicken
Marinade:
1 c. water
1/3 c. teriyaki sauce
2 T. lime juice
2 tsp. minced garlic
1 tsp. mesquite liquid smoke
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. (or a capful) tequila

4 chicken breasts
1 c. salsa
1 c. rance dressing
Shredded Cheddar cheese

Marinate chicken in the frig for 1 hour, but no longer than 3 hours. Grill chicken. Place in dish. Mix salsa and ranch dressing and pour over chicken. Sprinkle with cheese.
Broil until cheese is melted and bubbly.





This next recipe is a dish that was brought to me when my husband went to Houston with FEMA to assist people after hurricane Katrina. It is from another close friend.

Enchiladas Blanco
1 lb. hamburger*
chopped onion
minced garlic
1 can black beans, drained and rinsed
Flour tortillas

Blanco sauce:
3 T. flour
8 oz. sour cream (I use fat free)
2 c. chicken broth
1 c. shredded cheddar cheese
Cook hamburger with onion and garlic. Drain. Add black beans. Fill flour tortillas and place in a greased 9x13 pan.
Mix flour and sour cream. Add to chicken broth in a saucepan and bring to a boil. Stir in the cheese. Pour sauce over enchiladas. Bake at 350 for about 30 minutes.

*You can also use chicken breast. Also, I add salsa to the hamburger after it's cooked.
This meal can be frozen.

Occupos victus, Mexican style :)
Paula
P.S. More Mexican to come soon.