Honey-lime Enchiladas

       These were the easiest enchiladas I have ever made, and we all loved them! They also make great leftovers. Maybe next time I would add a little black beans to them, but they were great just they way the recipe says to make them. 

In a bowl, mix up the marinade:

6 tablespoons of honey
5 tablespoons of lime juice
1 tablespoon of chili powder

Mix in the marinade with the shredded cooked chicken, and let marinate at least 2 hours. Overnight would be ideal, if you remember. 

6-8 flour tortillas (I used costco's tortillas)
2-3 cups shredded cheese (I usually use a mixture of Monterey Jack and cheddar)
1 small can of green enchilada sauce

Fill 6-8 tortillas with shredded cheese and equal portions of the chicken mixture.

Spread a layer of green enchilada sauce in the bottom of a 9x13 pan (sprayed with cooking spray).  

Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.

Spread another layer of enchilada sauce over the top.

Then sprinkle the remaining cheese over the top.

Bake at 350 for a half hour.

Serve with a little sour cream on top. Goes nicely with a fresh salad and Spanish rice. 

Recipe Source: 71 Toes (here's the link)