Honey Lime Enchiladas-Jodi Selu

Preheat oven to 350

1/3 c. Honey
1/4 c. Lime Juice
2 ½ tsp chili powder
2 cloves or ½ tsp garlic powder
1 lb chicken (approx. 2 breasts-cooked and shredded)
8 freshly cooked tortillas
2+ c. shredded Monterey jack cheese
14 oz can Green Enchilada Sauce
¾ c half and half

· Combine honey, lime juice, chili powder, and garlic. (I double this marinade so I have a lot left over for sauce)

· Add to the shredded chicken. Let this set while you cook tortillas. (You can leave it as long as you want to marinate in the refrigerator).

· Roll the enchiladas placing chicken and cheese inside the tortilla, and place in a baking dish.

· Add the enchilada sauce and half and half to the remaining honey lime sauce. Pour over enchiladas and sprinkle with cheese.

· Bake 30 minutes, or until cheese is melted and browning. I “broil” the enchiladas for a few minutes before I take them out to make the tops kind of crispy.