Honey Lime Green Chile Enchiladas

Apparently I started to blog it and I was just waiting for myself to upload a photo. Here's the recipe! : )

Ok, so it took longer than I intended for me to post this, but I am doing it! :) here is a recipe for some yummy enchiladas with a twist. Any kind of meat works, even just boiled chicken breast. I used leftovers from the pork I mentioned in the previous post and it was DELICIOUS! The only thing is, you have to remember that the meat needs to marinate. It really makes a difference.

Ingredients:

Marinade:
6 T honey
5 T lime juice
1 T chili powder
1/2 tsp garlic powder

Enchiladas:
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterrey Jack cheese, shredded
19 oz can green enchilada sauce
1 c heavy cream

Directions:
Whisk the first four ingredients and toss with shredded chicken in a Zip-Loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken and cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and any leftover marinade (I usually don't have any left). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. At this point you can freeze the dish or bake at 350* for 30 minutes, until brown and crispy on top. ENJOY!