These honey-lime chicken enchiladas are fabulous. What a unique twist on an old favorite. I have already made these twice since I snagged the recipe from my friend at phe/MOM/enon, who got it from someone else. This is one of those recipes that require me to repeat the ingredients when I hear about them: "honey and lime, huh?" Now that I've experienced it, my answer is an ecstatic "you betcha!"
6 Tbsp. honey
6 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. garlic powder
1 lb. chicken, cooked and shredded (I boil it)
8-10 flour tortillas
1 lb. monterey jack cheese, shredded (I used colby jack)
10 oz. green enchilada sauce
1 c. cream
Mix the first four ingredients and toss with chicken in a plastic baggie. Marinate for a half-hour or more, if desired. Fill tortillas with chicken mixture and cheese, reserving about 1 cup cheese to sprinkle on top. Mix green sauce with cream and any leftover marinade. Pour over enchiladas, ensuring that it seeps underneath. Sprinkle with cheese and bake, uncovered, at 350 degrees for 30 minutes.
*Note: Even mild green sauce is quite spicy for this wimp, so the cream really helps downplay the heat.