Honey Citrus Enchilada's

These are great! I made them for the first time when we had a few couples over for dinner, and they were a big hit. They have a kick to them because of the Chili Powder, so those of you with small children might not want to use the full tablespoon. The second time I made them, I added a bit less chili powder and more honey and lime. I think they were better the second time around actually. I also made 1 batch of the sauce and then decided to throw in another half batch when I was mixing it all up. Just depends on how much meat you have. Also, I sautee'd some red and yellow peppers last night and had them on the side because I wasn't sure how they would be in the enchilada. Next time, I will just add them in before I wrap them up.

Honey Citrus Enchilada's

6 TBSP Honey

5 TBSP Lime juice {i like fresh}

1 TBSP Chili Powder

3/4 tsp. Garlic Powder

4 Cups Chicken, cooked and shredded

1 Can Black Beans

Flour Tortillas

Shredded Cheese

2 {10 oz.} Cans Green Enchilada Sauce {you really only need about 1 1/2}

Mix first 4 ingredients together and marinate with shredded chicken for @ least an hour.

Pour about 3/4 of a can of enchilada sauce into a 9x13 inch baking dish (I also spray the dish a little with cooking spray so the tortilla's don't get stuck).

Assemble the enchiladas by placing a heaping spoonful of chicken, a spoonful of beans, and as much cheese as you like into the tortillas. Roll and place on top of enchilada sauce in pan. Top with remaining enchilada sauce (about 3/4 of a can) and shredded cheese.

Bake @ 350 degrees for 30-40 minutes, or until enchiladas are heated through and cheese has melted.