6 T Honey
5 T Lime Juice (about 1-2 Limes)
1 T Chili Powder
1/2 t Garlic Powder
1 Pound Cooked and Shredded Chicken (3-4 Chicken Breasts)
8-10 Flour Tortillas
2 1/2- 3 C Monterey Jack or Cheddar Cheese
16 oz Green Enchilada Sauce
1 C Heavy Cream
Mix honey, lime, chili powder, and garlic together and toss with the shredded chicken. Marinate at least one hour, the longer yo can marinate the better. Pour about 1/2 c of the enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and cheese and roll up placing in backing pan. Reserve 1 cup cheese to top enchiladas. Mix remaining enchilada sauce, heavy cream, and left over marinade together and pour over enchiladas. Sprinkle cheese over top.
Bake at 350 for 30 minutes or until golden brown and crisp on top.
Thanks to Suzanne for this recipe!
