Honey Lime Chicken {or Pork} Enchiladas

For 8 servings, Honey Lime Chicken {or Pork} Enchiladas keeps the list centered on honey, to 6 tablespoons lime juice and chili powder. Set aside about 90 minutes.

• Yield 8 servings
• Ready in 90 minutes
• Prep 60 minutes
• Cook 30 minutes

Ingredients

• 6 tablespoons honey
• 5 to 6 tablespoons lime juice (2 to 3 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarse (kosher salt)
• 1/8 to 1/4 teaspoon black pepper (I use coarsely ground)
• 2 pounds chicken (cooked and shredded - about 4 cups total)
• 8 to 10 (6 to 8-inch) flour or corn tortillas
• 4 cups about 1 pound shredded Monterey jack cheese ((or a combo of cheddar and Monterey Jack))
• 16 ounces green enchilada sauce
• 1 cup heavy cream (sour cream, or half-and-half)
• Additional Toppings (optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro)

Instructions

1. In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3. Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
4. Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

Give it a minute off the heat, then serve it while it is still hot.