Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas from Your HomeBased Mom
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 (or 2 small 10 oz cans)

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.

*Dallas loved these! I put salsa (best salsa ever Aribba Fire Roasted Tomato Salsa, Mild, I get it at Fred Meyers, the best ever!) on mine cause I like my food a little spicier. They were really good. Funny story - I was talking to Candria this morning and she was making the same thing! Except she got her recipe from My Kitchen Cafe. So hers called for some cream. I haven't asked her yet how they turned out. I halved this for us and got 5 out of it.