White Bean Chicken Chili

2 1/2 to 3 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed 

4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:  

1 garlic clove
1 cup minced white onion

When chicken is done, take out and cut into bite size pieces. Do not throw out water! Add the following to the pot of water.

2 cans white northern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) 

1 lime juiced

1 tsp. ground cumin.

Heat, but don't boil. Serve over corn chips and grated monterey jack cheese. 

Honey Lime Chicken Enchiladas

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Yield:  1- 9x13 pan of enchiladas