Honey Lime Chicken Enchiladas

We loved these enchiladas! I found the recipe on the Girl Who Ate Everything but, it looks like she got it off of the Sister's Cafe. They didn't have the usual enchilada taste and were a little sweet so, I wasn't sure at first but, we cleared two pans so, something was right. Brock, my favorite critic, even said they were yummy and said he was even eating them without drinking his milk. Translation, he didn't have to wash away his usual gag reflux over my cooking. Ford, who does not like enchiladas (or basically anything that has any form of sauce) even ate them with out complaining. This after complaining that we always have enchiladas on Tuesday. I didn't realize we did, pure coincidence but, my kids now call it Enchilada Tuesday. Ford must go to scouts starving every week.

Honey Lime Chicken Enchiladas
by the Sister's Cafe

5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this.)
8-10 flour tortillas (I used Guerrero's and cooked them first before filling them)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce (or a salsa verde )
1 cup heavy cream (She recommended using 1/2 cup because it would be too rich, I didn't see that until after I'd added the full cup. I didn't think it was too rich.)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.