Honey-Lime Chicken Enchiladas

My friend Lindsay shared this recipe with me. The name alone got me very excited since I've yet to meet an enchilada I don't like, but honey, lime and chicken...mmmm! So, here's the recipe with a few changes I made. Hope you enjoy as much as we did.

Honey-Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (for me this was 2 1/2 limes)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder (I used 1 tsp. minced garlic)
• 1 Lb. Chicken, cooked and shredded (most rotisserie chickens I've used give up just a little over a pound of meat)
• Flour Tortillas (I used 10 enchilada size)
• 1 lb. Shredded Colby or Monterey Jack Cheese (I used 3/4 lb. Colby Jack and 1/4 lb. Pepper Jack...and probably another 1/2 c. for the top, since I overfilled them...)
• 16 oz. Green Enchilada Sauce (I used 2 1/2 c. my enchilada sauce)
• 1 Cup Heavy Cream (I used about 1/2 c. cream)

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I mixed this and let it marinate in the fridge overnight). Pour about ½ c. enchilada sauce in the bottom of a lightly greased pan (9x13 or bigger). Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. (I also added a couple spoonfuls of black beans).

Roll and set in the pan seam-side down. Mix the remaining enchilada sauce with the cream and leftover marinade (I actually drizzled the leftover marinade into the enchiladas before rolling). Pour sauce on top of the enchiladas and sprinkle with cheese.

Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

I served these with cilantro rice, which I recently learned to add a couple tablespoons of green enchilada sauce when fluffing for an even better mix.