Wicked-Good Chili-Lime Enchildas

When you make something so freakin good that people start sneaking through your kitchen for the recipe I guess it's time to stop being so damn stealth about it and just spill it. The recipe I mean. And by "people" I mean one person. Drunk off margaritas who just accidentally knocked my recipe book on the floor.

Okay so you need to start prepping for this at least 4 hours ahead, usually a good time to start with margarita number one. Scratch that it's too early for tequila, go with a Corona because you'll be cutting up a lime in about 10 seconds anyway.

Ingredients:
3 boneless chicken breasts
juice of one lime
Stubb's chili-lime rub
2 sm. cans verde enchilada sauce
8 flour tortillas
1/3 c. chopped green onions
3/4 c. light sour cream
1 bag mexi-blend shredded cheese
4 oz. light cream cheese (soften in microwave)
hot sauce
chili powder
cumin
chicken broth (to soak tortillas in)

1. Tenderize chicken breasts (pound the crap out of them with a mallet :)
2. Coat with rub and place in ziploc bag with the juice of one lime. Refrigerate3-4 hours.
3. Cut up and saute chicken pieces in small amount of olive oil, set aside until cooled.
4. Mix up a margarita and turn on some uptempo music. I suggest Seniorita by Justin.
5. Mix sour cream, cream cheese and 1/2-3/4 of the shredded cheese in big bowl with spices and a couple dashes of hot sauce. (I eyeball the cumin and chili powder, better to go easy at first and taste as you go)
6. Shred chicken and stir in to cheese mixture with green onions.
7. Moisten tortillas in chicken broth then roll enchiladas and place over light layer of verde sauce. This makes enough for 8 enchiladas, I like to do two pans of four and freeze one for another night. Hey this was a lot of work for one nights dinner...spread it out sister!
8. Cover with the rest of the verde sauce, sprinkle the rest of the cheese (and a handful of green onions for garnish if ya like) and cover with foil
9. Bake at 350 for about 30 minutes. Take foil off and cook another 10 min.
10. Serve with another margarita and chips n salsa.