Honey Lime Chicken Enchiladas

I dig this chicks website! www.life-as-a-lofthouse.blogspot.com She had some yummy looking enchiladas that I had to make. I changed the baking temp so that yours would turn out better then mine. I wouldnt add all of the sauce either, unless you like soggy enchiladas. Add about 3/4 of the sauce. The flavor of these are amazing!

Honey Lime Chicken Enchiladas
3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size), or corn tortillas
16 ounces monterey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce
1/4 cup heavy cream

Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes. Preheat oven to 375 degrees. Spray a 9x13 pan and a 8x8 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese. Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas, depending on how saucey you like your enchiladas, you may not need to use all of the sauce. Sprinkle the reserved cheese evenly over the tops. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. EnJOY!