Ginger glazed tilapia and south of the border chicken enchiladas

Ginger glazed tilapia

4 tilapia fillets
3 T brown sugar
2 T honey
3 T soy sauce
3 T balsamic vinegar
3/4 tsp freshly grated ginger root (or 1/4 tsp. ground ginger
1 clove garlic
2 tsp. olive oil
1/4 tsp salt
1/4 tsp pepper
1 T olive oil

In a mixing bowl, stir together all ingredients except for fish and 1 T olive oil. Place fish in marinade and refrigerate for at least an hour. Fry fish in olive oil over med high heat for 3-4 minutes before adding the rest of the marinade. Bring to boil and allow to reduce to glaze consistency. Fish is done when it flakes easily with a fork. Spoon glaze over fish and rice.

We had ours with mixed veggies and peaches-- very flavorful.

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Our friends, the Mehaffeys, joined us for dinner last night, and we had these enchiladas.

South of the border chicken enchiladas

4 boneless chicken breasts, cooked and cubed
2 T butter
1/2 cup onion
1 garlic clove, minced
1-16 oz. can of tomatoes, undrained
1-8 oz. can tomato sauce
1-4 oz can diced green chiles, drained (we skipped this step because of the kids)
1 tsp sugar
1 tsp cumin
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
10-12 corn tortillas
1 1/2 cups lite sour cream
4 cups montery jack cheese

grease 9x13 baking dish. preheat oven to 350.

Enchilada sauce: melt butter in med. saucepan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop for ~20 min., until heated through and seasonings are well-blended.

To assemble enchiladas, soften tortillas in warm skillet, then dip each side in tortilla sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 T cheese, then roll up and place seam side down in baking dish. Blend sour cream into remaining sauce. Pour sauce over enchiladas and sprinle with remaining cheese. Bake uncovered 35-45 minutes until sauce is bubbly and cheese is melted.

We served with refried beans, strawberries, cantaloupe, corn on the cob, ships and salsa (and lime jello with pineapple)