1 lb. shredded chicken breasts
2 cups enchilada sauce
2 tbsp. honey
1 tsp. cinnamon
1/2 tsp. ground black pepper
1/2 tsp. Cajun seasoning (optional)
2 cups white rice (uncooked)

Boil chicken until no longer pink. With two forks pull apart chicken until no chunks. Put in frying pan with enchilada sauce, honey, cinnamon, ground black pepper and Cajun seasoning (Tony's). Stir together. Cover and simmer on medium-high heat for 8 to 10 minutes.

While the chicken is simmering, prepare the rice as directed on package.

Serve the chicken on top of the rice.

Serves 4.

Submitted by: Karl Gardner