Honey Lime Chicken Enchiladas

These enchiladas are yUmMy! They have a sweet tangy flavor that messes with your taste buds in the most succulent way. Enjoy....

Honey Lime Chicken Enchiladas

from Debbie

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 0z green enchilada sauce

1 cup heavy cream (whipping cream)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13" baking pan. Fill tortillas with chicken and shredded cheese. Make sure to save some cheese to sprinkle on top. Mix remaining enchilada sauce with the cream. If you have any marinade or chicken left you can also add it to the sauce. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 degrees for about 30 min, until brown and crispy on top.

Helpful Hints:

* I cooked the chicken in my crock pot (just put chicken and 1/2 cup of water in) for about about 6 hours the day before, shredded it and mix it with the marinade and let it sit in the fridge overnight.

*Serve with rice or a side of beans (black beans would be really good)

* this dish can be made and frozen! Perfect if you are trying to prepare meals to have on hand. If you freeze: Preheat oven to 350 degrees and bake enchiladas COVERED (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.