Honey Lime Chicken Enchiladas

Oh. My. Heck. (I'm from Utah - cut me some slack!:) That's all there is to say about these! I got them from the blog Six Hot Mamas Cookin'....which has so much more to offer! Thanks Six Hot Mamas!

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2-3 tsp chili powder
2 T cumin
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 flour tortillas
2 C Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 T chopped cilantro, to garnish

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the shredded chicken and cover with plastic wrap. Allow to marinate 30 min or up to 1 hour, in the refrigerator.

Spray sides & bottom of 9x13 baking dish with cooking spray.

In a medium bowl combine enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in bottom of the oiled baking dish.  Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up. Place the enchilada seam side down in the baking dish.  Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.