Honey Lime Chicken Enchiladas

There are hundred of variations on the good old chicken enchilada. I've made a few versions myself. Nothing I've ever tried comes close to this one. Most of the ones I've tried have a more creamy based filling and topping so I wasn't sure how these would turn out. I LOVED them! The honey and the lime go so well with the enchilada sauce. I am a fan of the whole wheat tortillas as I am all things healthy. My husband on the other hand is not, he would rather have plain old flour tortillas. If you look close in the picture above you will see my healthy whole wheat enchilada. Use whatever you want but I will assure you the whole wheat ones are very good in these. If you want a creamier sauce to pour over the top you can mix in 1 cup of sour cream with the enchilada sauce or if you are feeling really naughty you can use 1 cup of heavy cream. I liked them on the lighter side though. Makes these for your next fiesta night and you won't be disappointed.

Honey Lime Chicken Enchiladas
Adapted from Mel's Kitchen Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1/2 tablespoons chili powder
1 tsp teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (I used half whole wheat & half flour)
1 pound Mexican cheese blend, shredded
16 ounces green enchilada sauce

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour to soak in the juices.

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. Spoon a tablespoon or so of the enchilada sauce over the chicken & cheese. Roll up and place seam side down in the baking pan.

Pour remaining enchilada sauce over the top of the rolled enchiladas and then sprinkle with remaining cheese.

Bake at 350 F for 25 minutes or until bubbly.

Serve with some Mexican rice to round out the meal.