Honey Lime Enchiladas

from Rachel Ray, via Lindsay

INGREDIENTS

6 T honey
5 T lime juice (or juice from one lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken, cooked and shredded (I sometimes use canned as a shortcut)
8-10 flour tortillas
1lb shredded Monterrey Jack cheese
16 oz can green enchilada sauce (green salsa can substitute)
1 C heavy cream (half and half can substitute)
chopped tomatoes and green onions, optional

DIRECTIONS

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on bottom of 9x13 baking dish. Fill flour tortillas with chicken, green onions, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese, remaining green onions, and tomatoes. Bake at 350 for 30 minutes until brown and crispy on top.