1/2 c. Honey
1/4 c. Lime juice
1 Tbs. Chili powder
1/2 tsp. garlic powder
1 1/2 lbs 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 min.
Mix together:
2 10 oz cans green enchilada sauce
1 c. Half and half (or 1 can evaporated milk)
Spread 3/4 c of sauce in bottom of 9 x 13 pan. Fill flour/corn tortillas with marinated chicken and shredded cheese.
Place side by side in baking dish. Pour remaining sauce over the top of the enchilada and top with cheese
Bake 350 for 25-30 min.
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