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Honey Lime Chicken Enchiladas




Source of Recipe


KSL
Honey Lime Chicken Enchiladas

http://media.bonnint.net/slc/679/67918/6791851.jpg?filter=ksl/150x92_crop

* 6 Tablespoons honey
* 5 Tablespoons lime juice
* 1 Tablespoon chili powder
* ½ teaspoon garlic powder
* 3 boneless, skinless chicken breasts, cooked and shredded
* 2 cups green enchilada sauce, divided
* 1 cup sour cream
* 8-10 flour tortillas
* 2 cups grated Monterey Jack cheese

Method:

Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.