Pot pie recipe

CRUST (TOP AND BOTTOM)

2 ¼ C. flour

¾ tsp salt

2/3 c. shortening

8-10 TBSP cold water

Directions:

Mix flour and salt together

Cut in shortening til pieces are pea sized

Sprinkle 1 TBSP water at a time and knead mixture until you make a good dough

Divide into 2 and roll out

FILLING

5 TBSP butter

1 onion diced

½ tsp salt

2 ¾ c milk

1 carrot peeled and diced

1/3 c flour

¼ tsp thyme

Frozen corn

Cooked chicken breasts 1-2

Directions:

Melt butter in pan and sauté potatioes in it til the potatoes are soft

Add flour, salt, and thyme to poptatoes and stir for 1 minute

Add milk to mixture

Add corn, carrots, and chicken

Stir until it gets thick

Roll out pie dough and put bottom laugher in pie tin

Pour mixture in center of crust (crust uncooked)

Put top crust over mixture (still uncooked)

Cook at 400 degrees for 20 minnutes

*Note you can also use peas in substitute for corn.  Both are muy delicioso

Meccenzie's recipe for Honey Lime Enchiladas

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

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