Honey Lime Chicken Enchiladas. . .

I made these enchiladas last night and they were so good!
I loved the sweet, yet spicy flavor.
The best news was that Isaac and Seth liked them too. :-)


Honey Lime Chicken Enchiladas
adapted from The Sisters' Cafe

1 pound chicken, cooked and shredded (I used 4 large chicken breasts)

6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder

8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 10oz cans green enchilada sauce


Cook and shred chicken and set aside.
Mix the honey, lime juice, chili powder and garlic powder till blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Top with shredded lettuce, diced onions, diced tomatoes, sour cream, guacamole etc. or just eat them as is.