Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
2 1/2 tsp. chili powder
2 cloves garlic or 1/2 tsp garlic powder

8 Uncooked Tortillas
1 lb. chicken (approx. 2 breasts) cooked and shredded (the chicken tastes the best if you cook them on the grill, but you can boil them or cook them in the crock pot too)
2 or more cups shredded monterey jack cheese

14 oz. can green enchilada sauce
3/4 cup half & half

Mix the first four ingredients and add to the chicken.
Let the chicken soak while you prepare the tortillas.

Cook: (in frying pan) the fresh tortillas

Fill tortillas with some chicken and some cheese and roll up. Place in baking dish.
Mix the enchilada sauce and half & half together (and any remaining honey lime sauce*). Pour over the enchiladas and sprinkle with more cheese. Bake at 350 degrees for 20-30 minutes, uncovered. Serve with quacamole, spanish rice, refried beans and chips.

*I used 4 chicken breasts and 12 tortillas and the same amount of the honey lime sauce...there was no sauce left over to mix with the half & half/enchilada sauce; so I used 1 1/2 cups half & half...I also used lots of cheese...it was yummy!)


Spanish Rice

In large skillet:
2 TBSP vegetable oil
1 cup uncooked long grain white rice
1 chopped onion
1/2 chopped bell pepper
Saute until rice is brown and onions transparent.

Stir in:
2 cups chicken broth
1 10 oz can rotel tomatoes
2 tsp chili powder
1 tsp. salt
Barely simmer on low heat until the liquid is absorbed (about 30 min.)