Honey Lime Chicken Enchiladas

The following recipe is a bit of a twist on your typical enchiladas. We love these and have made them a couple of times. Enjoy! They are really good topped with a little sour cream, lettuce and tomato.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (1 large lime)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded
• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack Cheese
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream (optional but makes it really yummy)

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of the pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

Roasted Pork Loin with Black-Bean & Sweet Potato Salad

This pork loin is so yummy! I love the flavor of cumin with it. It comes out so tender and juicy. The salad was so good with the refreshing taste of lime juice combined with the beans and potatoes. Enjoy!

3 lbs. center cut boneless pork loin
4 T. plus one teaspoon vegetable oil, divided
2 tsp. ground cumin
coarse salt and ground pepper
2 medium sweet potatoes, peeled and cut into cubes
1/4 tsp. red-pepper flakes

2 T. fresh lime juice (from one lime)
1 can black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 C. chopped fresh cilantro (optional)

1. Preheat oven to 450 degrees with racks set in upper and lower thirds. Place pork on rimmed baking sheet. Rub with 1 tsp. oil; season with cumin, salt and pepper. Roast on upper rack for 35-40 minutes or until instant-read thermometer inserted in the meat registers to 145 degrees.
Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes.

2. About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 T. oil. Season with red pepper flakes, salt and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25-35 minutes.

3. In large bowl, whisk lime juice with remaining 2 T. oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine. Thinly slice pork and serve with salad.