1 & 1/2 lbs chicken, cooked and shredded
Chicken Marinade. Put on after you've cooked and shredded the chicken.
1/2 c honey
1/4 c lime juice
1 T chili powder
1/2 tsp garlic powder
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate for at least 30 minutes. (I do it overnight, plus this is the best part of the recipe-don't scrimp, make more if possible).
2 (10 oz) cans green enchilada sauce
1 c half & half
flour tortillas (wheat are delish)
shredded Colby jack cheese (or that big bag of Cheddar you have in the fridge)
mix enchilada sauce with half & half. Spread roughly 3/4 c of the sauce in the bottom of a 9x13 baking dish. Fill flour tortillas with marinated chicken and cheese, roll up, then place side-by-side in baking dish. Pour remaining sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25-30 minutes.
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