Honey-Lime Enchiladas

One of my Favorites to make! I got the recipe from a friend. I usually like to cook the chicken in the slowcooker to help marinade instead of cooking it then adding it and marinating it for a few hrs, this way I put it in till its cooked, and it shreds easier!
Honey-Lime Enchiladas

1/3 cup Honey
1/4-1/3 cup lime juice (about 2-3 large limes)
1 Tbsp. Chili Powder (I use a little less than a full Tbsp
2 large cloves of garlic, finely minced
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded (you can do the fist part in the slow cooker if desired)

2 14oz cans of MILD green enchilada sauce
2 cups of heavy cream (or a pint)

12-14 fajita-sized flour tortillas
3 cups of Mexican cheese blend, shredded (1small bag is 2 cups)
1/3 cup chopped cilantro

avocado/guacamole
tomatoes
sour cream

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add Shredded chicken to marinade (I marinated the chicken for a couple of hours, and usually will throw all of this into the slow cooker, to cook the chicken so I don't have to boil it- I'm not a huge fan of my house smelling like boiled chicken and found that this helps with the marinade process, so do this earlier in the day, and I have loved it this way! So if you use the slow cooker don't use the oven yet, just mix all these ingredient and then turn on the oven when you are ready to do the next steps.)

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.

Heat a large DRY frying pan till a drop of water skitters across (about 350 degrees). Heat tortillas about 20 seconds on each side till warm and flexible, but before any golden brown spots have appeared. (I just put mine in the microwave for 10 seconds to soften , it worked great) Working one tortilla at a time, place a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large pinch (about 2Tbsp.) of cheese and a little cilantro (I added some cream sauce to the middle of mine and loved it!), then roll the tortilla up from one side to make a rolled enchilada.

Place the enchilada seam side down in the baking dish. Repeat with the remaining chicken, cheese, cream sauce and tortillas. You will use about 2 cups of cheese for the filling - - Set the remainder aside fr topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture.

Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas at 350 degrees for 30-35 minuets until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro, sour cream, avocado, and diced tomatoes. Enjoy!