Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

INGREDIENTS

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoon chili powder

1/2 tsp garlic powder

1 lb chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 lb Monterrey Jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

DIRECTIONS

1. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let is sit in the refrigerator all day).

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13" baking pan.

3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

4. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees F for 30 minutes until brown and crispy on top.

Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time, I might saute some onions and garlic and add that to the chicken mixture.

Source: Paola Jellings