1/3 cup honey
1/4 cup lime juice (abotu 2 large limes)
2 tsp to 1 TBsp chili powder
2 large cloves of garlic minced (1/2 tsp garlic powder)
1 lb boneless skinless chicken breast (about 2 large)
12 corn tortillas
2 cups mexican cheese blend, shredded
1-14oz can of green enchilada sauce
1/2-3/4 cup heavy cream (or fat free sour cream)
nonstick cooking spray
1 TBsp chopped cilantro, to garnish
Preaheat oven to 350 F. Place the cooked and shredded chicken in a medium size bowl. Set aside. In a small bowl place the honey, lime juice, chili powder and minced garlic. Whisk together to combine. Por this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to an hour in the fridge.
Heat a large griddle till a drop of water skitters across. Spray the surface with cooking spray or oil it between each round of tortillas. Heat tortillas about 20 seconds on each side. Keep the tortillas between paper towels.
Spray the sides and bottom of a 9x13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.
Add a large spoonful (about 2 TBSP)of the chicken mixture on each tortilla along with a large spoonful of cheese. Roll each and place the seam down.
Use about 1 1/2 cups of the cheese for teh filling and set aside the remainder for topping the enchiladas. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this over the top. Sprinkle with remaining cheese.
Bake for 30-35 minutes until the cheese is melted adn bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or green salad for a great meal.