honey lime chicken enchiladas

Honey Lime Chicken Enchiladas
recipe adapted from real mom kitchen

6 tablespoons honey (might try using slightly less next time)
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I cooked mine the day before in a crock pot with chix broth)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.