Honey Lime Enchiladas

I'm not a red sauce enchilada fan. So, these enchiladas caught my attention since they use the green sauce instead and they are awesome! The original recipe came from My Kitchen Cafe but I used the variation from Homebased Mom. Serve it with a side of rice and you've got one dang good meal.
















(Editor's Note: I know this picture looks absolutely disgusting, but my little digital camera is all I have. Trust me- they are awesome)

Honey Lime Chicken Enchiladas
(original recipe from My Kitchen Cafe)

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.