Honey Lime Enchiladas

6 T. honey (I recommend Cox Honey)
5 T. Lime or Lemon juice (2 limes/lemon)
1 T. chili powder (#1014)
1 garlic clove (can also use 1/2 tsp garlic powder #1021)

1 pound chicken, cooked and shredded (#5513) (3 small chicken breasts or shredded rotisserie chicken)
10 flour tortillas
Shredded cheese
16 oz. green chili enchilada sauce
1/2 C. Milk or Heavy cream

Spray 9X13 inch casserole dish with cooking spray, sit aside.  Preheat oven to 350. 

In a medium sized bowl, combine the first  4 ingredients, mix until well incorporated.  Add the shredded chicken and let it marinate for at least 1/2 hour.

Pour about 1/2c. enchilada sauce on the bottom of a 9x13  baking dish.

Fill flour tortillas with shredded cheese and chicken and roll tightly.  Place in a 9x13 casserole dish seam side down.  

Mix the remaining enchilada sauce with the milk or cream and leftover marinade and pour over the top of the enchiladas and sprinkle with 1 cup of cheese. Cover with tinfoil and bake at 350 for 30 minutes until brown and crispy on top.