Honey Lime Chicken Enchiladas

I have seen this recipe on 3 or 4 different food blogs over the past year or so. I have wanted to try it FOREVER. A good friend had us for dinner and served them instead :) They were fabulous!!! I ended up making them the next week. They came together quickly, and have so much flavor for so few ingredients. I would be generous with the sauce (I thought it looked like too much and ended up not using it all- so they were a little dry after being baked- use all the sauce).

Honey Lime Chicken Enchiladas

1/3 cup honey
1/3 cup lime juice (about 2-3 large limes)
1 tbsp. chili powder
2 large cloves garlic, minced
1.5 pounds, boneless skinless chicken breast, cooked and shredded (for shredded chicken I boil my chicken)

12-14 corn tortillas (fajita size)
3 cups mexican blend cheese
1 14oz can mild green enchilada sauce
1 cup heavy cream

Preheat oven to 350 degrees.
Spray 9x13 baking dish with cooking spray.

In a medium bowl combine honey (I had to heat mine in the microwave a few seconds), lime, chili powder, and garlic. Whisk thoroughly to combine. Add chicken to marinate.

In a medium bowl combine enchilada sauce and heavy cream. Spread about half the mixture in the bottom of the baking dish.

In a large nonstick skillet heat tortillas.

Working one tortilla at a time, place a spoonful of chicken mixture in the center. Sprinkle with cheese. Roll up, place in pan seam side down. Repeat until all tortillas are filled.

Top with remaining cheeses and sauce. (Add any remaing marinade to the sauce) Bake at 350 degrees 30 to 35 minutes- or until brown and bubbly.

Strawberry Poppyseed Salad

Pair this salad with grilled chicken, you have THE perfect meal! Maybe throw in a baked sweet potato too :)

Salad:
chopped romaine lettuce or spinach
sliced strawberries
toasted slivered almonds (I toast mine in a dry skillet)
shredded mozarella cheese

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 tsp. poppy seeds
1/2 tsp. dijon mustard
1/2 tsp. salt