This is one of our family favorites. It is one of the few meals that everyone eats. It is probably our most requested dinner. Anytime I take this meal to people, I always get asked for the recipe. Like they hunt me down until I give them the recipe. Hope you like it too!   -Shelly

Honey Lime Enchiladas

INGREDIENTS:

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder (I normally use less when making it for others)
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS:

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3. 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 (or sour cream/half-and-half) and leftover marinade (if you have any).
4. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

NOTES:

Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.