Honey Lime Chicken Enchiladas

I absolutely love these. Since finding this recipe, I haven't made any other type of enchilada. This combines sweet, creamy and a little flair for absolutely incredible food. And the picture doesn't do it justice, especially as it is taken of my reheated leftovers.Honey Lime Chicken Enchiladas

From: Sister's Cafe

6 Tbs. honey (be liberal)
5 Tbs. lime juice (be liberal)
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken, cooked and shredded
8-10 flour tortillas
1 lb. monterrey jack cheese, shredded
16 oz. green enchilada sauce (I used almost 2 full 10 oz. cans)
1 cup heavy cream

Cook chicken and shred. Mix the first four ingredients and toss with shredded chicken. Let chicken marinate for at least 30 minutes. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese for the topping. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top.