Honey Lime Chicken Enchiladas

There are a lot of variations to this recipe floating around. Here is how we like ours.

5 T Honey

6 T Lime Juice

1 T Chili Powder

3 Garlic Cloves, minced

1 Lb Chicken, cooked & shredded

8-10 Flour Tortillas
1 Lb Monterey Jack Cheese, shredded

2x 8 oz cans of Green Enchilada Sauce
1/2 C Heavy Cream or Sour Cream

1 C Corn

Mix honey, lime juice, chili powder, & garlic together with the shredded chicken.  Let the chicken marinate for at least 1/2 hour.  Pour about 1/3 can Enchilada Sauce on the bottom of a 9 x 13 pan.  Pour the remaining 2/3 can enchilada sauce, the cream and corn into the chicken mixture.  Fill the flour tortillas with the chicken mixture & cheese saving about 1 C. of cheese to sprinkle on top of the enchiladas.  Pour the remaining 1 can sauce over the top of the enchiladas and then sprinkle the left over cheese on top.  Bake at 350 degrees for about 35 minutes until the enchiladas look brown and crispy on top.