Honey-Lime Chicken Enchiladas!

We LOVE this new recipe... Honey-Lime Chicken Enchiladas! 

For me, it's all about finding the right recipes and we've suffered through lots of trial and error :)  But this one is SO worth it - not even hard to make.  I got this from  thesisterscafe.com and melskitchencafe.com


6 tablespoons honey
5 tablespoons lime juice (3  limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and cubed (3 small chicken breasts or 2 large)
8-10 flour tortillas
1 pound monterey jack cheese, shredded from the block
16 ounces green enchilada sauce 
1 cup heavy cream (to lighten them up, melskitchencafe has substituted sour cream with good results) - I felt 1 c. was way too much, so I just used 1/2 cup - they were yummy but a little thick for me.  I've also tried them with just the sauce with some extra honey lime mix and cheese on top which turns out great.  I love to throw together some guacamole like mashed fresh avocado, salt, lime juice, and perhaps cilantro if I have it on hand. 


DIRECTIONS:
Mix the first four ingredients and toss with cooked, cubed 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). 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 extra 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!  Serve with guac and chips.  Y.U.M.M.Y.