Honey Lime Chicken Enchiladas

These really are great enchiladas. I love that they are a little different than the standard enchilada, a little spicy with a little sweet and we really liked them.

3/4 cup honey
lime juice (1-2 limes)
1 T. chili pwd.
1/2 tsp. garlic pwd.
1 tsp. cumin
1 lb. chicken, cooked and shredded
8-10 flour tortillas
monterey jack cheese, shredded

Sauce:
16 oz. green enchilada sauce
1 cup heavy cream

Mix the first five ingredients and toss wiht the shredded chicken and let marinate for atleast 1/2 hour. {I just put those five ingredients with the cooked chicken in a Ziploc bag in the fridge in the morning and let it sit all day}. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken mixture and shredded cheese. Put tortillas in pan and cover with sauce and remaining cheese. Bake at 350 for 30 minutes or until brown and crispy on top.

To make sauce: mix the remaining enchilada sauce with cream and any leftover marinade. I took a few liberties with the sauce. First, I didn't have any heavy cream, so I used 1/2 cup cream of chicken soup and 1/2 cup regular milk. That seemed to work, but really anything that will thicken up the sauce is good. Also, I didn't have any leftover marinade-my chicken sucked up all the yummy goodness, so I just added about 1 T. of honey and 1 T. lime juice to the sauce.