Honey Lime Chicken Enchiladas

6 TBS. honey (I actually use a little more than this. Use as you think.)
5 TBS. fresh lime juice
1 TBS. chili powder (less if you don’t want it spicy)
1/2 tsp. garlic powder
4 boneless chicken breasts, cooked and shredded
8- 10 flour torillas
shredded Monterey Jack cheese
2- 16oz green enchilada sauce
1 cup of heavy cream

Mix the first four ingredients and toss with cooked chicken. Let it marinate for at least 1/2 hour. The longer the better. Pour green enchilada sauce to cover the bottom of a 9×13 pan. Fill tortillas with chicken and shredded cheese. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with the cheese. Bake at 350 for 30 minutes until brown and crispy. Serve with sour cream.

We’ve had this twice now.  The first time I followed the recipe exact and it was yum!  When I made it last night, I just winged it and it was also  yum!  We didn’t serve with sour cream (it’s really not necessary) and probably didn’t bake ours brown enough but here’s a picture of our “little” pan (in our house we have to make a big 9 x 13 pan and a little pan in order to ensure leftovers…yeah you read that right…this is so good I actually eat the leftovers):

This was the little pan…I ate some for lunch today right after photographing it.

(recipe from Peacocks on my Porch and found originally at Just Simply Cook.)

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