6 Tbsp. honey
5 Tbsp. lime juice
1 Tbsp. chili powder
Enchiladas:
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded
16 oz. green enchilada sauce
1 cup heavy cream (optional)
Whist the first four ingredients and toss with shredded chicken in a ziplock bag, let marinate in the fridge for at least 1/2 an hour. Fill the tortillas with marinated chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Put rolled tortillas in a 9x13 inch pan as you go. Mix the remaining enchilada sauce with the cream, pour sauce on top of enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and slightly crispy.
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