Bridget's Honey Lime Enchiladas

6 Tbs. Honey
5 Tbs. Lime Juice (1 large Lime)
1/2 Tbs. Chili Powder
1/2 tsp. Garlic Powder
1 lb. Chicken ( 3 small breasts), cooked & shredded
8-10 Flour Tortillas
1 lb. Monteray Jack Cheese, shredded
16 oz. Green Enchilada Sauce
1 C. Heavy Cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup green enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top. Enjoy!

Bridget suggested to make the enchiladas sweeter, and to add more honey and just a little more lime juice.

*Recipe found on http://hayleesfood.blogspot.com/