Honey Lime Chicken Enchiladas

Recipe By Phemomenon
Posted on http://ohsweetbasil.blogspot.com/
1/3 cup honey
1/4 cup lime juice(about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas( I prefer flour)
2 cups of Mexican cheese blend, shredded( 1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic powder. Whisked together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Spray the sides and bottom of a 9x13-inch baking dish lightly and cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread and 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 Tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from the one side to make a rolled enchilada.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for the topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.