My good friends Joe and Marie over at the DoughEatery introduced me to these really easy, really yummy honey lime chicken enchiladas. They make great leftovers, so they made for a few good lunches at work - and lots of coworkers fell in love with them the way I did. I feel like it wouldn't be fair to keep them to myself, so I've gotta share the recipe with you. I didn't have a baking dish large enough to cook all eight of them at once, but I froze half of the chicken in the marinade and was able to thaw it out and make the other four a few days later - and it worked great!
6 Tbsp. honey 6 Tbsp. lime juice 1 tsp. chili powder 1/2 tsp. garlic powder 1 lb. chicken, cooked and shredded (I boil it and highly recommend doing the same) 8-10 whole-wheat tortillas 1 lb. monterey jack cheese, shredded (I used colby jack) 16 oz. green enchilada sauce (salsa verde) 1 c. cream (Land O'Lakes has a delicious fat-free version)
Mix the first four ingredients and toss with chicken in a large reusable Ziploc container. Marinate for a half-hour or more - I recommend more because the more intense the honey/lime/chili flavors are, the better these enchiladas will be. Fill tortillas with chicken mixture and cheese, reserving about 1 cup cheese to sprinkle on top. Mix green sauce with cream and any leftover marinade. Pour over enchiladas, ensuring that it seeps underneath. Sprinkle with cheese and bake, uncovered, at 350 degrees for 30 minutes.