Honey Lime Chicken Enchiladas *

6 tbs. honey5 tbs. lime juice

1 tbs. chili powder

1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded

8-10 flour tortillas

2 c. Monterrey jack cheese, shredded

16 oz. green enchilada sauce

1/2 c. heavy cream or half-and-half

Whisk the first four ingredients and toss with shredded chicken in zip-top plastic bag or glass bowl with a lid. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9x13-inch baking pan. Fill the tortillas with chicken, reserving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put tortillas in 9x13-inch pan as you go.

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

(adapted from Dinner on a Dime and Six Sisters' Stuff)