Honey Lime Enchiladas

By Elizabeth

Honey Lime Enchiladas:

2 14 oz cans Green Enchilada Sauce

3 cooked chicken breats, shredded

1/2 onion chopped

2 cloves garlic chopped

1 T chili powder

1 T hot shot (red pepper/black pepper mix) *I used cayenne pepper and only used a tsp or so because I didn't want it too spicy. I also added about 1/2 tsp cumin for extra flavor

3 T honey

3T lime juice

1/2 cup sour cream

cream cheese

Flour Tortillas

2 cups Monterey cheese

Saute onion and garlic in oil until tender. Meanwhile mix together honey and lime juice, set aside. Once onions are done stir in seasonings, shredded chicken and juice/honey mixture. Mix until all combined, then remove from heat and stir in sour cream.

Pour some enchilada sauce on the bottom of a 9x13 pan so to prevent sticking. Spread thin layer of cream cheese onto tortilla then fill with chicken and a light sprinkling of cheese. Roll and set in pan. After they're all done, pour the remaining sauce over top and cover with remaining cheese. Bake at 350 for 20 min until bubbly.

Serve with additional sour cream.