6 T honey
5 T lime juice (1 large lime)
1 T chili powder
½ t garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts).
8-10 flour tortillas
1 pound Monterey jack cheese, shredded
2 10 oz cans green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least ½ hour (I tossed mine together in a Ziploc bag in the morning and let it sit in refrigerator all day). Pour one can enchilada sauce on the bottom of the 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese (or more if you are like me and love cheese) to sprinkle on top of the enchiladas. Mix the other can of enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.
***Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.