Honey Lime Chicken Enchiladas

Adapted from Good Eats Blog

These enchiladas are fabulous.  Each time I make them I can't get over the unusual flavors:  sweetness from the honey, a bit of spice from the chili powder, the yummy gooey-ness of cheese, and my favorite Mexican sauce is represented by the salsa verde.  They are both mine and my husband's favorite enchiladas by far {we both adore most types of enchiladas, so that reallly says a lot!}.  Serve with beans or rice.

Ingredients:

• 1/3 cup honey
• ¼ cup lime juice
• 1 Tbs chili powder
• ½ tsp garlic powder
• 1 lb chicken breast, cooked and shredded (approximately 2-3 large)
• 12 oz Monterey Jack cheese, shredded OR 6 oz Cheddar cheese and 6 oz Mozzarella cheese, shredded
• 16 oz salsa verde
• ½ cup half-and-half
• 8 whole wheat flour tortillas

Directions:

• Mix the honey, lime juice, chili and garlic powder in a small bowl.  Add the chicken and marinate in the refrigerator for at least ½ hour.
• Pour ½ -1 cup enchilada sauce on the bottom of a 9x13” pan.  Fill tortillas with chicken and shredded cheese (saving enough cheese to sprinkle on top) and roll tightly. 
• Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour on top of enchiladas and sprinkle with cheese.  Bake at 350 degrees F for 20 minutes, until brown and crisp on top.