Honey Lime Enchiladas

These enchiladas were so unbelievably good that I couldn't help but say "mmmm!" every time I took a bite.  When Z got home from work and saw what I made he said, "Yay! You made the good kind of enchiladas!"  And then when he took a bite I got an audible, "Wow!"  This recipe is definately a keeper.  I got it from my sweet friend Holly's food blog.  She has some awesome dinner ideas.  You can see her blog HERE.

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 5 small chicken breasts)
1/4-1/2 cup minced onions
1 clove garlic minced (I didn't have a clove of garlic, so used a small dash of garlic salt)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (Holly says, to lighten them up, she substituted sour cream.  I went with the cream and it was stupendous!)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

Fill flour tortillas with chicken and shredded cheese, minced onion & garlic, 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 at 350 degrees for 30 minutes until brown and crispy on top