1 lb chicken, cooked and shredded (about 2 or 3 cups)
6 Tbls honey
4 ½ Tbls lime juice
1 Tbls chili powder
½ tsp garlic powder
Mix together in bowl and let marinate for at least ½ hour.
2 cans green enchilada sauce
colby or monterey jack cheese, shredded
flour tortillas (about 11)
Pour a little enchilada sauce on bottom of 9x13 pan. Fill tortillas with chicken and cheese. Wrap as enchiladas and place in pan. Pour rest of sauce over and sprinkle cheese on top.
Bake 350 for 30 minutes. Serve with rice.
