Honey-Lime Chicken Enchiladas

I've made it a goal to try at least one new recipe each week. This week I tried a recipe that I found on My Kitchen Cafe. It was really yummy and a nice change from the traditional red sauce meat or cheese enchiladas and sour cream/white sauce chicken enchiladas. The sweet and spicy combo is perfect!

Honey-Lime Chicken Enchiladas

6 Tb honey
5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
3-4 small chicken breasts, cooked and shredded
8-10 flour tortillas
8 oz. monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. sour cream (fat free worked just fine)

Mix the first 4 ingredients together in a ziploc bag with the cooked and shredded chicken. Let it marinate for at least 30 minutes (I made it in the morning and let it sit in the fridge all day).

Pour 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Fill tortillas with chicken and some shredded cheese (reserving about 1 cup of cheese for the top). Mix the remaining enchilada sauce with the sour cream and any leftover marinade. Pour sauce over the enchiladas and top with cheese. Bake at 350 degrees for about 30 minutes or until top is golden brown and bubbly.

**Note--my pitiful limes gave very little juice so I ended up zesting them and then using mostly bottled lemon juice in place of the lime juice. It still turned out yummy. Also, the original recipe calls for 1 lb. of cheese and 1 cup of heavy cream, but I lightened it up with only 8 oz. of cheese, and fat free sour cream. I bet these would be delicious with more cheese though!