Honey Lime Chicken Enchiladas

from http://phemomenon.blogspot.com
1/3 cup Honey
1/4 Lime Juice (approx. 2 large limes)
1 tablespoon Chili Powder (use a little less for a milder version)
1/2 teaspoon Garlic Powder or 3 cloves fresh garlic, crushed
1 pound Chicken, cooked and shredded
8 Flour or 12 Corn Tortillas
2 cups Mexican Blend shredded cheese
1 14-oz can Green Enchilada Sauce
1/2 to 3/4 cup Heavy Cream

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.