3
small boneless, skinless chicken breasts cooked and shredded
5
tablespoons lime juice (we used juice from a lime and a half)
5
tablespoons honey
1
teaspoon paprika
1
teaspoon garlic powder
6-8
flour tortillas
mexican blend cheese
cheddar cheese
1
can green enchilada sauce
Mix together the chicken, lime juice, honey, paprika, and garlic powder. Layer a small amount of your enchilada sauce on the bottom of your 8x8 or 9x13 pan. On your tortillas put a generous amount of your chicken mixture in the center of your tortilla, then sprinkle with cheese and roll up. Place seam side down. Once all rolled up, pour the enchilada sauce on your enchiladas. Then sprinkle with cheese, if you sprinkle with freshly grated cheddar I find much better results, but if all you have is the pre-packaged kind this works too. Bake at 350 for 25 minutes.
