Honey Lime Chicken Enchiladas

This is a recipe I got from my sis-in-law. We love to make just enough enchiladas for dinner, then save the rest of the marinaded chicken for salads or quesadillas the next day.

3/4 c. honey

2/3 c. lime juice

2 TB. chili powder

1 tsp. garlic powder

2 lbs. cooked, shredded chicken (I always bake mine)

8-10 whole wheat tortillas

2 cups shredded cheese (I use colby jack or sharp cheddar for flavor)

16 oz. green enchilada sauce

1 c. sour cream

Combine honey, lime juice, chili powder, garlic powder and toss with shredded chicken. Marinate in the fridge for at least 1/2 hour.

Cover the bottom of a 9x13 in pan with about 1/2 c. of enchilada sauce. Fill tortillas with marinated chicken and shredded cheese. Reserve about 3/4 c. of cheese for the top.

After tortillas are filled and rolled, place in the dish. Mix the remaining marinade with the remaining enchilada sauce and 1 c. sour cream. Pour this sauce over the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until hot all the way through.

We always eat these with a side of black beans.