Honey Lime Chicken Enchiladas

Okay something other than strawberries.  I think I'm going to have to make this for dinner this week.  We love enchiladas!  and this looks scrumptious!

Honey Lime Chicken Enchiladas

6 Tbsp honey

4.5 Tbsp lime juice

1 Tbsp chili powder

1/2 tsp garlic powder

1 lb cooked chicken, shredded (you can also use shredded pork. That's what I did here.)

flour tortillas

colby or monterey jack cheese, shredded

10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.) 

REVIEW (6/29/11):  Made this last night.  It was good but a little too sweet for us.  But we're not big sweet meat people.  Also, we could not taste the hotness of the chili powder at all.  So next time, I think we will double the chili powder or add Tabasco sauce  or something to make it more spicy to counteract the sweetness.  I used chicken but I'm sure it would be good with pork too, as she suggested.