Honey Lime Chicken Enchiladas -- DIVINE

I have been meaning to get on here and post a TON of recipes-- but school has not been letting me have much time. Until... I tried this recipe. This one I could not wait to post. It is SO good. The seasoning is so yummy and not overpowering. I am a big fan of chicken enchiladas if they are done right and these are definitely done right. Here you go:

Honey Lime Chicken Enchiladas

Marinade: 

6 T. honey

5 T. lime juice (approx. 1 large lime)

1 T. chili powder

1/2 t. garlic powder

Other: 

1 lb. shredded chicken* 

tortillas

1 lb. monterrey jack cheese, shredded

16 oz. green enchilada sauce

1 c. cream**

*I didn't know how many chicken breasts would equal 1 lb. shredded-- I ended up using 4 and it was fine, but if you use less chicken there will be leftover sauce to put in the tortillas.

** I didn't use cream at all, as you will soon see it is an optional step.

- Whisk first four ingredients for marinade and toss with shredded chicken in zip-loc bag. 

- Marinate for at least 1/2 hour, preferably more. (I only got to let mine sit for 15 min. It was still good!) 

- Pour 1/2 c. of enchilada sauce on bottom of 9x13 pan. 

- Fill tortillas with chicken, any extra marinade, and cheese. Roll up and place in pan. Make sure to save 1 c. of cheese for topping. 

- When pan is full, mix any remaining marinade with cream and enchilada sauce. Pour over top.

- Sprinkle with remaining cheese. 

- Bake at 350 for 30 min. or until browned and crispy on top. 

Basically, I didn't mix up the sauces with the cream, because I didn't have any leftover marinade. I just used the extra enchilada sauce and cheese for topping. Using 4 chicken breasts, I had enough for a full 9x13 and a full 8x8. I made these for a dinner we had with another couple from our ward and got rave reviews. This recipe is definitely a keeper. I think I may even use this honey lime marinade for chicken in other dishes. It's SO good. And don't worry, the chili powder does not make it too spicy, it's just right.