My kids dinner Request Honey lime chicken enchiladas

Honey-Lime Chicken in a 9x13 baking dish * 3–4 cups shredded rotisserie chicken * ½ cup + 1 Tbsp honey * ½ cup lime juice * 1½ Tbsp chili powder * ¾ tsp garlic powder For the enchiladas * 2 (10 oz) cans green enchilada sauce * ¾ cup heavy cream * 8–10 cooked flour tortillas. (I use raw and they are meant to be cooked. However I found they got too crispy for us so I added them in raw and they cook great for us in the oven. Directions definitely say to brown first!) * About 3 cups shredded Monterey Jack or Mexican-blend cheese Directions 1. In a bowl whisk together the honey, lime juice, chili powder and garlic powder. 2. Toss with the shredded rotisserie chicken. Refrigerate for at least 30 minutes. A couple of hours is even better. (I’ve done it before without and it turns out great too) 3. Preheat oven to 350°F. 4. Pour 1 can green enchilada sauce into the bottom of a 9×13 baking dish. Leaving a little bit left over. 5. Fill tortillas with the honey-lime chicken and shredded cheese. Save any honey-lime marinade left behind and reserve about 1 cup of cheese for the top. 6. Roll the tortillas and place seam-side down in the prepared pan. 7. Now combine all of the remaining green enchilada sauce from both cans + ¾ cup heavy cream + any leftover honey-lime marinade from the chicken. 8. Pour that mixture evenly over the enchiladas and sprinkle with the reserved cheese. 9. Bake at 350°F for about 25- 30 minutes, or until hot and bubbly and the cheese is starting to brown. Let sit for 5 minutes to thicken sauce and serve. Top with fresh cilantro and lime juice from fresh limes! Enjoy! #fyp #recipes #dinner