5 Tbsp. honey (or less, if you don't want it too sweet)
5 Tbsp. lime juice
1 tsp. garlic powder
2 tsp. chili powder
10 whole wheat flour tortillas (my husband thinks he'd like these better with corn tortillas, so we'll try that next time.
3 chicken breasts, cooked and shredded
12 oz. Marble Cheddar cheese, shredded
16 oz. salsa verde or green enchilada sauce
1/2 cup heavy cream or half and half
1. Mix the honey, lime juice, garlic powder, and chili powder in a small bowl. Add the shredded chicken and marinate in the refrigerator for at least 1/2 hour.
2. Pour 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill tortillas with chicken and shredded cheese (saving enough cheese to sprinkle on top) and roll tightly. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour on top of the enchiladas and sprinkle with cheese.
3. Bake in preheated oven at 350 F for 20-30 minutes, until brown and crispy on top.
Serve with brown rice, black beans, and sour cream. Serves 6 + leftovers.