Honey Lime Chicken Enchiladas

I have shared my Cream Cheese Chicken Enchiladas before, and I love them. My husband does too. So I decided to try something a little different just for fun.

It seems to me like when the weather warms up, I get in the mood for more...summery flavors or something. Does that happen to anyone else? Or perhaps I'm just nutty? Haha. Anyway...I decided to try some honey lime chicken enchiladas. Yum.

In order to cut down on the acidity of the lime and the sweetness of the honey, I added some heavy cream to the sauce. I think it really added something nice to the sauce without overwhelming the whole thing. This recipe made enough for at least 10-12 enchiladas. I hope you enjoy this great, kind of summery, enchilada recipe. :)

Ingredients:
-2 chicken breasts
-Marinade: juice of one lime (approximately 3-5 tablespoons), 3 tablespoons honey, 1 teaspoon chili powder
-two cans green enchilada sauce (or you can make my homemade sauce)
-1/2 cup heavy cream
-2 tablespoons honey
-juice of half a lime (approximately 2 tablespoons)
-1 teaspoon chili powder
-tortillas
-2 cups shredded cheese (I used a Mexican cheese blend)

Directions:
Cook the chicken, then shred it. I did this in my food processor,

but you can do it with two forks as well. Place the shredded chicken in a large zip top bag. Mix together the three marinade ingredients in a small bowl.

Add the marinade to the bag with the chicken. Knead the marinade into the chicken.

Set aside in the fridge for at least 30 minutes.

When the chicken is marinated thoroughly, it's time to start everything else. In a sauce pan over medium low heat, heat the enchilada sauce. Add the lime juice, honey, and chili powder, and stir to combine.

Pour a little of this sauce mixture into the bottom of a 9 x 13 in baking dish, just enough to cover the bottom. Add the cream to the remaining sauce in the pan. Stir to combine.

Reduce heat to low and stir occasionally while compiling your enchiladas.

Sprinkle a little of the shredded cheese in a line in the middle of a tortilla.

Spoon on some of the chicken.

Roll the tortilla around the filling and place seam side down in the baking dish. Repeat until the baking dish is full.

Pour the remaining enchilada sauce over the entire dish of rolled tortillas.

Sprinkle with the remaining shredded cheese.

Bake in a preheated 375 degree oven for about 15 minutes, until everything is hot and bubbly and yummy.

Woohoo!