Dave's Honey Lime Chicken Enchiladas

Preheat oven to 350°. Place the cooked and shredded chicken in a medium bowl. Set aside. In a small bowl, whisk together honey, lime juice, chili powder, and minced garlic (or garlic powder). Pour mixture over the chicken and cover with plastic wrap. Marinate 30 minutes in the refrigerator.

Heat a large pan and spray with non-stick cooking spray in between each round of tortillas. Heat tortillas about 20 seconds on each side until warm and flexible and some golden brown spots have appeared. Remove the tortillas from the pan and keep between paper towels.

Spray the sides and bottom of a 9x13 baking dish with cooking spray. In a medium bowl, combine the enchilada sauce and the heavy cream. Spread about 1/2 c. of the mixture in the bottom of the oiled baking dish. Add a large spoonful of the chicken mixture to the center of each tortilla. Cover the chicken with a large Tbsp. of cheese, then roll the tortilla. Place the enchilada seam side down in the baking dish. Repeat with remaining chicken, cheese, and tortillas.

You will use about 1 1/2 c. of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour mixture over the top of all the enchiladas. Sprinkle with remaining cheese. Bake for 30-35 minutes, until cheese is melted and bubbly and starting to brown on top.