⅓ cup honey
¼ cup lime juice, about 2 large limes...it's okay if it ends up being a little more than ¼ cup.
1 tablespoon chili powder
1 teaspoon garlic salt
½ teaspoon smoked paprika
dash of black pepper
4 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
8-10 flour tortillas
3/4 cups Colby Jack cheese, shredded and divided
1½ cups green enchilada sauce (I use mild)
1 cup sour cream
Make the marinade for the chicken by whisking together the honey, lime juice, chili powder, garlic salt, smoked paprika, and black pepper in a bowl.
Pour mixture over the chicken (I put the chicken in a Ziploc bag and then pour the sauce in and shake it around until it is all covered) You can do it in a bowl if you prefer. When you are done make sure the meat is all covered with the marinade.
Refrigerate the marinating chicken for at least 30-60 minutes or up to 8 hours.
When you are ready to assemble the enchiladas make the creamy sauce by combining the green enchilada sauce and the sour cream. Mix until well combined.
Spray a 9x13 baking dish lightly with cooking spray and then spread approx ¾ of a cup of the sauce evenly on the bottom of the pan.
place approx ½ cup of the marinated chicken mixture in the center of a tortilla sprinkle with cheese, roll up, and set seam side down in the prepared baking dish. Repeat this step until all tortillas have been filled and rolled with chicken and cheese.
Spread the remaining cream sauce evenly over the top of the enchiladas and generously cover with the rest of the cheese.
Bake at 350 degrees for 30-35 minutes or until enchiladas are hot through the middle and cheese is starting to get brown and crispy on the edges.
Serve with tomato, green onions, cilantro, sour cream, avocado, or anything you like to top your enchiladas with.
Enjoy! Makes 8. Serving size 1.