Cheese – I use Mexican blend; Enchilada Sauce – Green; 1 Tbsp chopped cilantro for Garnish, if desired
Cook chicken and shred. Place in medium bowl. In small bowl, mix honey, lime juice, chili powder, garlic. Pour mixture over chicken and stir. Allow to marinate for 30 minutes. Heat totillas on griddle. Cook 20 seconds on each side. Spray 9×13 baking dish. In a medium bowl, combine enchilada sauce and cream. Spread 1/2 cup of mixture in the bottom of the pan. Fill tortillas with chicken mixture (about 2 tbsp) and a big pinch of cheese. Roll to make enchilada. Place seam side down in baking dish. Pour enchilada sauce mixture on top of enchiladas. Sprinkle with cheese. Garnish with cilantro. Bake at 350 degrees for 30-35 minutes.