Honey Lime Chicken Enchiladas...

• 6 Tb. Honey
• 5 Tb. Lime Juice
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded (I used 3 chicken breast) or you can use a Rotisserie Chicken
• Flour Tortillas (Small Size)
• 1 lb. Shredded Pepper Jack Cheese, Colby, or Monterey Jack (I used Pepper Jack)
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of a 9X13 pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.