Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas
from Keeping Up

1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined.  Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce
1 cup half and half
flour tortillas
shredded colby jack cheese

Mix enchilada sauce with half and half.  Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish.  Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish.  Pour remaining enchilada suace over the top of the enchiladas and top with more cheese.  Bake at 350 for 25 to 30 minutes.

{cooks note}

An easy dish to prepare ahead of time and quick to make.  Serve with Spanish rice and refried beans to make the meal complete.