Hillman Family Recipes

I really like this salad paired with the Honey Lime Enchiladas recipe.  I got this recipe from Six Sisters' Stuff and halved it for our family. 1/2 bag of frozen corn (8 oz needed) 1 T oil  1 1/2 T mayonnaise 1.5-2 oz Cotija cheese, crumbled (I used feta since I couldn't find this) 1 T lime juice 1/2 T jalapeno peppers, finely chopped (substitute canned if needed) 1/6 C fresh cilantro, finely chopped 1 T red onion, finely chopped 1 clove garlic, minced 1/4 t chili powder Salt and Pepper to taste 1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally (about 7-8 minutes) 2. While the corn in cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, and chili powder in a large bowl.  When corn is done, gently fold it in with other ingredients.  Salt and pepper to taste. 3. Serve immediately and store any leftovers in the refrigerator.  Serving suggestions:...

Scott hasn't been a fan of enchiladas until this recipe, which we got from Six Sisters' Stuff . We actually half the recipe since that is enough for dinner and leftovers (unfortunately, my kids won't eat it...yet).  We cook all the chicken and then freeze half the marinated chicken and half the can of enchilada sauce (see note below).  I really enjoy this with a side of Mexican Street Corn Salad . Ingredients Marinade: 6 T honey 5 T lime juice 1 T chili powder 1/2 t garlic powder 3 boneless, skinless chicken breasts (cooked to internal temperature of 165 F and shredded ~3-4 C) Enchiladas: 1 (16 oz) can green enchilada sauce 10 flour tortillas (I actually only used 6) 2 C shredded cheddar cheese, divided 1 C heavy cream (or half-and-half) Instructions: 1. In a freezer bag, combine marinade ingredients, except chicken.  Squish the bag to mix the ingredients together. 2. Add chicken and squish the bag to get the marinade throughout the ch...