Honey Lime Chicken Enchiladas
1/3 C honey
1/4 C lime juice (2 large limes)
1 T chili powder - or for a little extra kick use crushed chili peppers
2 large cloves garlic minced
1 lb. chicken breasts cooked and shredded
12 corn tortillas
2 C grated mexican cheese blend
1 (14 oz) can green enchilada sauce
1/2 pint whipping cream
chopped cilantro or green onion for garnish
Place shredded chicken in bowl. Set aside. In a small bowl, combine honey, lime juice, chili powder, and minced garlic. Whisk to combine. Pour the mixture over the chicken. Cover and marinate in refrigerator for 30 minutes to an hour.
Preheat oven to 350°. Warm tortillas on a hot griddle until brown spots appear. Mix enchilada sauce and cream together. Pour about 1/2 C in the bottom of a well greased 9x13 pan. Place a large spoonful of chicken mixture on each tortilla then sprinkle generously with cheese. Roll and place seam side down on top of sauce in pan. Pour remaining sauce over all. Top with remaining cheese and bake for 30-35 minutes until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans and rice.