6-8 flour tortillas (I use Guerrero brand)
8oz monterey jack cheese (2%, shredded)
10oz can green enchilada sauce
1/4 cup heavy cream
1/4 cup sour cream (fat free)
2 tbsp cilantro (chopped)
6 tablespoons honey
3-4 limes (freshly squeezed juice)
1/2 tbsp chili powder
1/2 tsp garlic powder
Boil the chicken and shred. Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.
Pour about 1/2 of the enchilada sauce on the bottom of an 8x8 baking pan. I use Guerrero fajita tortillas, so first I cooked them on a skillet one at a time. Fill tortillas with chicken and cheese & place seam down in the dish. Mix the remaining enchilada sauce with the heavy cream, sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese (I didn't use all the sauce). Bake at 350 degrees for 30 minutes until brown and crispy on top. Sprinkle with cilantro and serve with cilantro-lim rice and black beans.