Honey Lime Enchiladas

adapted from The Sisters' Café

6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
½ teaspoon garlic powder

1½ pounds chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or half-and-half

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least ½ hour, or as long as all day. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350ºF for 30 minutes until baked through, then broil for a few minutes until a little crispy on top.