Honey Lime Chicken Enchiladas

6 tablespoons honey

5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder

1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 cooked flour tortillas (I prefer the un-cooked kind)
2 cups monterey jack cheese, shredded
2 cups mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup heavy cream or half and half
fresh cilantro, chopped

Mix the first five 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 it sit in the refrigerator all day).

Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.

Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.

Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.

* can also top with chopped olives, and you can also add black beans to the inside of the tortilla with the chicken mixture.

Sorry this recipe took so long to get here...sorry! This is one of my go to recipes!!