Honey-Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (2 large limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

1. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.
2. Mix together green enchilada sauce and heavy cream.
3. Pour about 1/2 cup of the sauce on the bottom of a 9x12 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees uncovered for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking, to bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.