Honey Lime Chicken Enchiladas

INGREDIENTS

Marinade:
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder (I usually use a little less than this)
• 1/2 teaspoon garlic powder
• 3 boneless skinless chicken breasts (cooked and shredded - about 3-4 cups)
Enchiladas:
• 1 large can (28 oz) green enchilada sauce (I use Las Palmas mild) 
• 10ish flour tortillas (corn work well too)
• 2 cups shredded cheddar cheese divided (I usually use less than this because the little kids don't want cheese - use as much as you'd like to taste)
• 1 cup sour cream

INSTRUCTIONS

1. Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
3. Preheat oven to 350 degrees F.
4. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
5. Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
6. Placed rolled tortillas into prepared pan.
7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
8. Sprinkle with remaining cheese.
9. Bake for 30 minutes, or until brown and crispy on top.

*From Six Sister's Stuff