Hearty Vegetable Soup

from Recipes Rock

1 pound ground beef, cooked
1 can diced tomatoes (don't drain)
1 can corn, drained
3 potatoes, peeled and cubed
4 carrots, peeled and diced
2 stalks celery, chopped
1/2 onion, chopped
2 cups water
4 cubes beef bouillon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper

Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours.

Honey-Lime Enchiladas

from Recipes Rock

6 T. honey
5 T. lime juice (2 limes)
1 T. chili powder
1/2 tsp. garlic powder (I use more)
 1 pound chicken, cooked and shredded (3 small chicken breasts or some shredded rotisserie chicken)
10 flour tortillas
cheese, shredded
16 oz. green chili enchilada sauce
1/3 C. heavy cream or just milk (the recipe calls for 1 C but that seemed like alot and it was good with alot less)

Mix the first 4 ingredients and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2c. enchilada sauce on the bottom of a 9x13 glass baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1c. of the 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 until brown and crispy on top.