Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas
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

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 9×13 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.

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