Honey Lime Chicken Enchiladas

Recipe adapted from Mel's Ktichen Cafe

Yield:  One 9x13 dish

Ingredients:

4 Tbsp honey

6 Tbsp lime juice

1 Tbsp chili powder

1/2 tsp garlic powder

1 pound chicken, cooked and shredded (about 3 chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (or sour cream)

Directions:

Mix the first four ingredients together and toss with the shredded chicken in a Ziploc bag.  Let it marinate for at least a 1/2 hour.  Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.  Fill flour tortillas with chicken and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of the enchiladas.  Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour sauce on top of enchiladas and sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until browned and crispy on top.

*Freezer directions:  Follow preparation directions, then freeze prior to baking.  To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing) for 1 hour.  Uncover and bake 30 minutes longer, until browned and crispy on top.  Enchiladas may be frozen up to 2 months.