Honey Lime Chicken Enchiladas

By Afton

Ingredients

• 6 T honey
• 5 T lime juice
• 1 T chili powder (use about 1/2)
• 1/2 t garlic powder
• 1 lb chicken, cooked and shredded
• 10 flour tortillas
• 1 lb Monterey jack cheese, shredded
• 2 small cans green enchilada sauce
• 1 c light sour cream (use less)

Preparation

Step 1

1. Mix the first four ingredients and toss with shredded chicken. Let marinate overnight.

2. Pour about 1/2 c enchilada sauce on the botom of a 9x13" baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 c of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the sour cream and leftover marinade.

3. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 40 minutes until brown and crispy on top.