Honey Lime Chicken Enchiladas

6 Tbsp honey

5 Tbsp fresh lime juice (1 or 2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinsless, bonesless chicken breasts, cooked and shredded

10 small flour tortillas

1 lb Mexican Blend cheese

1 large can green enchilada sauce

1 1/4 cup heavy cream (optional)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow to sit for at least 1/2 hour. Can cover and refrigerate at this point. Combine enchilada sauce and heavy cream, if using.

Pour 1/2 cup of enchilada sauce into bottom of 9x13 pan. Place chicken and cheese into middle of tortilla and spoon about 1 Tbsp of sauce over it and roll up. Place seam side down in pan. Repeat using all the tortillas and chicken mixture. Reserve 1-2 cups cheese for top. Pour sauce over enchiladas and sprinkle with remaining cheese. You may also reserve a small amount of sauce to pour over the top after removing themm from the oven.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbling.

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