Green Lunch of Delight

It might have taken an hour longer to make my TNR lunch today, but it was worth it!  Green Chicken Enchiladas, Spanish Rice and Homemade Limeade.  Can I get a "YUM!"?!?  This was my first endeavor in enchilada making and although it turned out looking more like enchilada mush, it sure was delicious!!!!  I've never had limeade before besides in cherry limeade format from Sonic, but I needed an easier recipe for my second recipe since it's the last day of the week.  I'm SO glad I chose this one because it was AWESOME!  So easy (besides that my fingers are going to be sore tomorrow from squeezing 6 limes) and so good!  I loved it!  I mean, really loved it!  You should make it!

So here are two great recipes to treat your taste buds!

Classic Homemade Limeade
Courtesy of Cooking Devushki

Ingredients:
1 cup fresh lime juice (from 4-6 large limes)
1 cup sugar
4 cups water, divided
ice

In a small saucepan, heat 1 cup of water with sugar, stirring until sugar is dissolved.
Combine sugar-water, lime juice and the rest of the water in a large pitcher. Feel free to add in some more sugar if you like your limeade sweeter, or a bit more water to tone down the zestiness if you have limes that are on the sour side. Add ice to help cool down the limeade, then chill until ready to serve.

Green Chicken Enchiladas
courtesy of my best friend Regina

Ingredients:
4 chicken breasts

1 small chopped onion

1 can chicken broth

1 can green enchilada sauce

1 can green chilies

1 c sour cream

1 lg pkg Colby jack cheese

Corn tortillas

Cut chicken into cubes, season and cook with onions.  Remove from pan.  Pour ½ broth and heat until warm.  Dip 1 tortilla at a time into broth. Place tortilla in pan and fill with chicken and cheese.  Roll enchilada in place side by side.  Continue until pan is full and chicken is gone.  Pour remaining broth into pan.  Add sour cream, green chilies, and sauce.  Heat and stir until creamy.  Pour over enchiladas.  Bake in oven until hot then top with cheese.  Continue baking until cheese is melted and almost brown.  Let it cool a few minutes.