1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 tsp. minced garlic
2 large chicken breasts, cooked and shredded
12 white corn tortillas
mix of mozzarella/cheddar cheese
1 10 -14 oz. can green enchilada sauce
1/2 - 3/4 cup heavy cream
*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
*Mix enchilada sauce and cream together in a bowl. Spray 9 x13 baking dish with cooking spray.
Pour about 1/2 cup of it into a baking dish. Spread around bottom.
*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (30 seconds on each side).
Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese.
Bake at 350 for 25 - 30 minutes.
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