Honey Lime Chicken Enchiladas & Red Velvet Cupcakes!

My “baby” girl, Britta, turns 20 today!

Happy Birthday Britta Marie!

Since she is on an adventure in Idaho this week, we decided to celebrate her birthday last Friday.

It is our birthday tradition that the birthday boy or girl gets to choose the menu on their special day.  Britta chose a fairly new addition to our “family favorites file”….Honey Lime Chicken Enchiladas!  A recipe I found over at RealMomKitchen.com.

I tried these for the first time a couple of months ago and they were a HUGE HIT!  (And naturally gluten free!)  Something about the honey and lime combo…..mmm mmm mmm!

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (I used 2 large limes…I LIKE lime!)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I threw 3 large chicken breasts into the crockpot earlier in the day, my new favorite way to make shredded chicken.)
8-10 flour tortillas (I used CORN tortillas, and looking at the picture below, it looks like I crammed about 14 into the pan!)
1 pound monterey jack cheese, shredded (Use cheddar in pinch, but I think the monterey jack MAKES it!)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 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 degrees for 30 minutes until brown and crispy on top.

Update:  The next 4 prep pictures were taken on 1/29/2012.  (Original post only showed final product.) The reason they appear to have a pinkish tint is because I didn’t have any green enchilada sauce on hand so I substituted some Quick and Easy Blender Salsa.  It was delish as well!

I served with green salad and Tomatillo Dressing!

For dessert Britta requested her new favorite cake….Red Velvet. I had never actually made a Red Velvet cake from scratch before…but I was more than willing to give it a try!

I turned to my old friend Martha for a recipe…and, as usual, she didn’t disappoint.
I ended up making her Red Velvet Cupcakes and Cream Cheese Frosting.

Red Velvet Cupcakes


2 1/2 cups cake flour (not self- rising), sifted  (Didn’t have cake flour so I added 1/4 corn starch to 1 3/4 cups regular flour)
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used 2 Tablespoons regular food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk (I added lemon juice to reg. milk as a substitute)
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting


8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract


Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

The cupcakes were soooooooooo moist and velvety-delicious! And it’s just hard to go wrong with cream cheese frosting!  (Which you can see we were not stingy with!)

Britta requested the frosting be colored yellow to coordinate with the red cupcakes….Gryffindor colors!   I love that she still loves Harry Potter…and no doubt always will. :-)

Happy Birthday (again) Britta Marie!  We love you!

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