Honey Lime Chicken Enchiladas

Poor little chicken enchiladas. They're not very photogenic, of which I can sympathize. But don't let that fool you of their goodness. The highest compliment a dish could get in my house, growing up, was that someone wanted it for their "birthday dinner." Well, these enchiladas have just been introduced to our family within the past few months and two people have already said they'd like this for their next birthday dinner. We're talking "big time" here, people....BIG TIME. 

But seriously, I think these are the best enchiladas I've ever had. But then again, I'm a total sucker for anything lime. A big thanks to my favorite food blog (behind my own, of course), www.melskitchencafe.com.

So go ahead and try this without any hesitation. You won't be sorry. Enjoy!

{HONEY LIME CHICKEN ENCHILADAS}

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6 T. honey
Juice from 1 large lime
1 T. chili powder
1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded 

8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. sour cream 

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (longer is better). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Remove the chicken from the marinade, BUT BE SURE TO SAVE THE MARINADE. Fill the tortillas with chicken and shredded cheese (save about 1 cup of the cheese to top the enchiladas). Mix the remaining enchilada sauce with the sour 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.