Honey Lime Chicken Enchiladas

I found this when I was perusing my friend's family recipe blog, and I concur with her description: MIND BLOWING. Probably because of all the cheese and cream. :)

Courtesy Linda Peterson courtesy of Krysta Whitmore courtesy of Paola Jellings courtesy of The Sisters Cafe.

6 tbl honey
5 tbl lime juice (or 1 medium lime)
1 tbl chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded (about 3 small breasts; I boiled them with salt, pepper, and another 1/2 tsp garlic powder)
8-12 flour tortillas (soft taco size, not burrito size - we made ours, thank you to Alex for showing us how!)
1 lb Monterey Jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1 cup heavy whipping cream (ohhhh yeaaahhhh)

Mix first four ingredients and toss with the shredded chicken in a plastic bag. Let marinate for at least a half hour.
Pour about 1/2 cup enchilada sauce on bottom of a 9x13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving 1 cup cheese to sprinkle on top. Place filled tortillas in the 9x13 pan. It might be a tight fit!
In a bowl, mix the remaining enchilada sauce with the cream and leftover marinade, if any. Pour mixture on top of tortillas, then sprinkle with cheese.
Bake at 350 degrees for 30 minutes, or until a little browned and crispy on top.

Panang Curry with Chicken

I figure the best place to start is with what I had for dinner tonight.  I dub this my Amazon meal, simply because I had to order most of the ingredients from amazon.com (we suffer from a shortage of legit Asian markets in our area).  If you don't like spicy food...don't make this.  Or just go light on the curry paste.  If you do like spicy food...you're welcome.

Recipe is courtesy of wiley from allrecipes.com. (Click link to see original - there are some helpful comments with substitutions in case you aren't feeling all purist like I was with the ingredients.)

You will need:
5 T panang curry paste
Cooking oil
4 cups coconut milk
2-4 pounds skinless, boneless chicken breast, cubed
2 T palm sugar
2 T fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers
Thai basil

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.  Stir the coconut milk into the curry paste and bring to a boil.  Add the chicken; cook and stir until the chicken is nearly cooked through, 10-15 minutes.  Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.  Taste and adjust the saltiness by adding more fish sauce if necessary.  Garnish with sliced red chile peppers and Thai basil leaves to serve.