exact recipe

for 

honey-lime enchiladas

from keeping up cookbook

pg. 145

1/2 cup honey

1/4 cup lime 

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 1/2 pounds chicken, cooked and shredded

stir together honey, lime juice, chili powder and garlic powder until combined.  add chicken and let sit in marinade for at least 30 minutes.

2 (10) ounce cans of green enchilada sauce

1 cup half & half 

flour tortillas

shredded colby jack cheese

mix enchilada sauce with half & half.  spread roughly 3/4 cup of the sauce in the bottom of a 9'x13' baking dish.  fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side by side in a baking dish.  pour remaining enchilada sauce over the top of the enchiladas and top with more cheese.  bake at 350 degrees for 25-30 minutes.