JoAnn's Honey Lime Enchiladas **

JoAnn Hinckley

12 small corn tortillas

Filling:
1/3 cup honey
1/4 cup lime juice
2 tsp. to 1 Tbsp. chili powder
1/2 tsp. garlic powder or 2 cloves garlic, minced
1 lb. boneless, skinless, chicken breasts, cooked

Sauce:
1 (14 oz.) can green enchilada sauce (mild or medium to your taste)
1/2 to 3/4 cup heavy cream
1 Tbsp. chopped cilantro

2 cups Mexican cheese

Spray a 9 x 13 inch baking dish with cooking spray.  Spread half of the sauce in the baking dish. Fry 1 small pkg. of corn tortillas (12) in a small amount of oil or cooking spray for 20 seconds on each side. Place cooked tortillas between paper towels until ready to use. Add a large spoonful (about 2 Tbsp.) of the chicken mixture in the center of each tortilla with a pinch of cheese.  (Use about 1 1/2 cups of the cheese for the filling.) Roll and place seam side down in baking dish until all enchiladas are rolled. Pour remaining sauce over top followed by the rest of the cheese. Bake the enchiladas for 30-35 minutes, until cheese is melted and bubbly. Serve with sour cream, black beans and rice.