New Favorite Recipe: Honey Lime Enchiladas

I've been meaning to try out this recipe for quite a while now and I'm ever so glad that I did! The flavors are just delicious! I have to admit that I made a few changes (of course!) It was actually the grocery store's fault -- they were out of green enchilada sauce so I just decided to go with mango salsa instead. And it was a great substitution! Mark thought it was delicious! Many thanks to The Girl Who Ate Everything for the recipe!

1/3 cup honey

1/4 cup lime juice

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce or mango salsa

1/2 cup heavy cream

toppings of choice (sour cream, cilantro, avocado, rice and beans, quinoa, etc)

Preheat oven to 350 degrees.

Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

Butter pan. Pour enough enchilada sauce or salsa on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Can be served with whatever toppings you like (sour cream, rice and beans, avocado, ect)