I LOVE this recipe for enchiladas. I hope you enjoy.
Honey Lime Chicken Enchiladas.
1/3 cup honey
1/4 cup lime juice (2 large limes)
2 tsp to 1 T chili powder
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 1b. boneless skinless chicken breasts cooked and shredded (I used a rotissere chicken)
12 corn tortillas
2 cups mexican cheese blend, shredded
1 14 ox. can of green enchilada sauce
1/2 to 3/4 cup heavy cream
nonstick cooking spray 1 T. of chopped cilantro, to garnish.

Preheat ovent o 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare tortillas, 30 minutes or upt o 1 hour, in fridge.
Heat a large griddle till a drop of water skitters across. Spray the surface with non stick cooking spray Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from griddle and keep them between a couplo of paper towels until ready to use.
Spray the sides and bottom of a 9X13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the misture in the bottom of the oiled baking dish.
Add a large spoonful of the chicken mixture tho the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada-it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with 2 columns of six enchiladas each.
Repeat with the reamining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sause and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad.
These are seriously the best! Let me know if you like them.

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