Honey Lime Enchiladas

East Valley RS Activity, recipe shared by Autum & Analyn John 

Honey Lime Enchiladas  

1/3 c. honey

1 T. chili powder

1/3 c. lime juice

2 cloves garlic, minced

1 pound shredded, cooked chicken

2 c. green enchilada sauce, divided

6 c. grated Monterey Jack Cheese, divided

10 8” flour tortillas

1 c. fat free half & half

Whisk together in large bowl:  honey, chili powder, lime & garlic.  Add the chicken and stir to coat.  Cover the bowl with plastic wrap and marinate in fridge for at least 1 hour.  Remove the chicken from the marinade and place in large bowl.  Save the marinade and set aside for later. 

Spray a 9x13 baking dish and spread ½ cup of enchilada sauce over the bottom.

Add to marinated chicken, 5 cups of grated cheese and stir together.   Spoon about ¾ c. of the chicken/cheese mixture down the center of each tortilla.  Roll up tortillas and place seam side down in baking dish. 

In the bowl with marinade, add remaining enchilada sauce, and half & half, whisk together.  Pour over enchiladas and sprinkle with 1 cup of grated cheese .

Bake at 350 until cheese has melted and the top is lightly brown, about 30 minutes.