6 T. Honey
5 T. Lime Juice (1 large or 2 small limes)
1 T. chili powder
1/2 tsp garlic powder
1 pound Monterey Jack Cheese, shredded
1 pound chicken, cooked and shredded
8-10 flour tortillas
16 ounces green enchilada sauce
1 C. heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. 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 left-over marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes until brown and crispy on top.
-Amy G
