HONEY LIME CHICKEN ENCHILADAS

This is the current favorite enchilada recipe in our house. In fact it's the only enchilada recipe Truman will eat. He is apparently anti-red sauce enchiladas. Recipe from Mel's Kitchen Cafe.

6 tablespoons honey

5 to 6 tablespoons lime juice (2 to 3 large limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon coarse, kosher salt

1/4 teaspoon black pepper

2 pounds chicken, cooked and shredded - about 4 cups total (I use a breast, thigh, and leg of a Costco rotisserie chicken)

Corn tortillas (about 15-20--or you can substitute flour tortillas)

4 cups (about 1 pound) shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack)

16 ounces green enchilada sauce (I use a 15 oz. can of Hatch brand sauce)

1 cup heavy cream, sour cream, or half-and-half (I use cream)

Additional Toppings (optional): sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.

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.

Mix together the marinated chicken and 3 cups of the shredded cheese. Fill each tortilla down the middle with chicken and cheese mixture, roll up like a burrito, and place seam side down in prepared 9x13 pan. Mix the remaining enchilada sauce with the cream. Spread sauce evenly on top of the enchiladas and sprinkle with remaining 1 cup of cheese. 

Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

**Freezer directions: bake at 350 covered for one hour, then uncovered for 30 minutes.