Honey Lime Chicken Enchiladas

Recipe from Erin Mendenhall

6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
½ tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterey jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream

Mix together the honey, lime juice, chili powder, and garlic powder, toss with the shredded chicken. Let it marinate in the fridge at least ½ hour, all day if possible.

Pour about ½ C enchilada sauce on the bottom of a 9x13 inch baking dish.  Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top.  Mix the remaining enchilada sauce with the cream and the 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.