Honey Lime Enchiladas

This particular cut-and-paste is from 6 Sister's Stuff, but I got this recipe from Cindy Nordfelt at Whipple Park. I always heavily edit...evaporated milk instead of cream, whatever I want that is sweet instead of honey, ww tortillas...so basically it isn't the same at all...but anyway, sweet citrusy enchiladas.

INGREDIENTS

Marinade:
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
Enchiladas:
• 1 pound chicken, cooked and shredded
• 1(16 ounce) can green enchilada sauce
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup heavy cream

INSTRUCTIONS

1. Whisk together marinade ingredients and toss with shredded chicken in a Ziploc bag or airtight container.
2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
3. Preheat oven to 350 degrees F.
4. Pour 1/2 cup enchilada sauce on the bottom of a 9X13-inch baking pan.
5. Fill the tortillas with chicken, saving marinade, and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
6. Placed rolled tortillas into prepared pan.
7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
8. Sprinkle with remaining cheese.
9. Bake for 30 minutes, or until brown and crispy on top.