6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
1 pound Monterey jack cheese, shredded
1 – 16oz. can Hatch green enchilada sauce
1 cup heavy cream
PREHEAT OVEN: to 350 degrees
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes (or use a Ziploc bag and let it sit in refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake for 30 minutes until brown and crispy on top.