Honey Lime Chicken Enchiladas

This is a recipe I got from my fabulous friend who has a great food blog at mykitchencafe.blogspot.com. She is super fabulous and I will never make the creamy chicken enchiladas again. We love this recipe especially Kelli and Jake, and me. Jake really likes it and he is not one to totally love food like me, so that is saying something. I added the recipe, try it and let me know what you think.

Honey Lime Chicken Enchiladas
Posted by Melanie G.**This recipe has a similar (but not exact) taste to the sweet pork/chicken you get at the fresh mex restaurants like Cafe Rio. This is such a simple dish and I make it very often.

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (you can substitute sour cream (that's what I did))

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day (I did that too)). 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.