Honey Lime Chicken Enchiladas

These are such a nice change from your typical "cream of" enchilada recipe and I promise you won't be disappointed! I have made these dozens of times for different groups of people and have yet to find someone who doesn't love them. Enjoy!

Honey Lime Chicken Enchiladas:
submitted by Liz Harrison
1/3 cup honey

1/4 cup lime juice(freshly squeezed)

1 tsp. chili powder (can spice up more if you like)

1 tsp. cumin (can spice up more if you like)

garlic clove minced

1 14oz can green enchilada sauce

1/2 cup cream

2 chicken breasts(cooked and shredded)

cheese (I like monterey or colby jack)

cilantro - for looks and garnish

*Combine in a bowl honey, lime juice, chili powder, cumin, and garlic. Add the shredded chicken and marinate (the longer the better). Mix in another bowl the green enchilada sauce and cream - set aside. In a 9x13 dish add a little of the cream sauce to bottom of dish before assembling so the enchiladas won't stick to pan. Roll as normal - tortilla, chicken mixture, cheese. Once all enchiladas are rolled, pour the remaining honey lime sauce from the chicken mixture and add it to the cream/enchilada sauce and pour over the top of enchiladas. Sprinkle(load) the top with cheese and bake at 350 degrees for 30 minutes.