store-bought rotisserie chicken, taken off the bone and shredded with a fork
10 ounces each mild green enchilada sauce
half & half
shredded cheddar cheese
1Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
2Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
3In a medium saucepan on low heat, cook enchilada sauce and half & half until heated but not boiling, stirring occasionally. Add 1/2 cup to chicken mixture and mix.
4Fill each flour tortilla with 3 Tablespoons of the chicken mixture and roll. Place seam side down in prepared dish. Pour warm sauce over top and sprinkle with cheese.
5Bake, uncovered, for 30 minutes.