Honey-Lime Enchiladas

6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shreeded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded; save 1 cup for sprinkling on top
16 ounce can Hatch brand green enchilada sauce
1 cup heavy cream

  1. Mix the first 4 ingredients and toss with shredded chicken. In a ziploc bag, let it marinade for at least 30 minutes (or all day in the fridge).
  2. In 9 x 13 baking pan, Pour 1/2 cup enchilada sauce on the bottom.
  3. Fill flour tortillas with chicken and shreeded cheese, and roll tightly. Place each in the pan.
  4. Mix the remaining enchilada sauce with the cream and leftover marinade.
  5. Pour sauce on top of the enchiladas and top with cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.
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