Heidi just returned from her mission to Everett, WA and brought this recipe with her. We made it for the first home cooked meal she had. It is pretty amazing.
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.