Andrea Halverson

Honey Lime Chicken Enchiladas

1 1/2 lbs. chicken, cooked and shredded

2 Tbsp. honey

1/4 cup lime juice

1 Tbsp. chili powder

1 tsp. garlic powder

Stir together honey, lime juice, chili powder, and garlic powder until combined. Add chicken and let stand in marinade for at least 30 minutes.

Mix:

2 (10oz.) cans green enchilada sauce

1 cup half and half

1 package flour tortillas

1 package shredded Colby Jack cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9x13 inch baking dish. Fill flour tortillas with marinated chicken and shredded cheese; roll up, then place side by side in baking dish. Pour remaining sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25- 30 minutes.

Tres Leches- Berry Parfaits

1 package white cake mix

3 eggs

6 Tbsp. butter, softened

4 Tbsp. water

1 Tbsp. finely shredded lime peel

1 cup whipping cream

1/3 cup honey

1 tsp. vanilla

3 cups fresh strawberries

Cinnamon Tres Leches Sauce

1/2 cup coconut, toasted (optional)

fresh mint leaves (optional)

1. Preheat oven to 350 degrees. Grease a 9x9x2 inch baking pan; line bottom with parchment paper or waxed paper. Grease paper; set aside.

2. In a large bowl combine cake mix, eggs, butter, and water. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter evenly in prepared pan.

3. Bake for 20-25 minutes or until toothpick comes out clean. Cool cake in pan on wire rack for 10 minutes. Loosen cake from sides of pan; invert onto wire rack. Cool completely. Using a serrated knife, cut cake into 1-inch cubes.

4. Divide one third of the cake cubes among eight individual dessert or parfait dishes and one third of the chilled Cinnamon Tres Leches Sauce. Among the eight dishes divide berries. Repeat layers. Cover and chill for 2-6 hours, or until completely chilled.

Cinnamon Tres Leches Sauce

1 (14oz.) can sweetened condensed milk

1 (14oz.) can unsweetened coconut milk

3/4 cup half and half

2 (4 inch) cinnamon sticks

1/2 tsp. vanilla

In a large saucepan combine sweetened condensed milk, unsweetened coconut milk, half and half and cinnamon sticks. Cook over medium heat just until boiling, stirring frequently. Remove from heat and stir in vanilla. Transfer to a large bowl. Cover and refrigerate until well chilled. Remove the cinnamon sticks and discard.