Honey Lime Chicken Enchiladas

This is MA's Cafe's 100th post! 

I am very excited about that.  I have loved creating and keeping this blog. I am so glad that people enjoy the blog and are always giving me such kind feedback. THANK YOU to my followers! I hope that you will like the next hundred posts as much as the previous hundred! 

After seeing versions of this recipe here, here, and here, I decided it was high time I try it out. It didn't disappoint and I realized why everyone was blogging about it.  My husband loved them and even ate the leftovers for lunch two days in a row... which is a sure sign that he liked them.

Honey Lime Chicken Enchiladas

about 5 or 6 Tbsp. honey
Juice from 1 large lime (or about 1/4 cup)
1 T. chili powder
1/2 tsp. garlic powder

4 chicken breasts, cooked and shredded 

8-10 flour tortillas
1 lb. colby jack cheese, shredded
2 10 oz cans green enchilada sauce
1 c. sour cream 

Mix the first four ingredients and toss with shredded chicken. It says to let that marinate for at least a 1/2 hour, but I actually didn't, because I was running short on time.  Pour 1 can of enchilada sauce on the bottom of a 9x13 baking pan. Remove the chicken from the marinade and fill the tortillas with the chicken and some shredded cheese.(save some cheese to put on top of the enchiladas). Mix the other can of enchilada sauce with the sour cream, and, if desired also mix in any leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until enchiladas are hot and bubbly.