INGREDIENTS
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6 tablespoons honey
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5 tablespoons lime juice
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1 tablespoon chili powder
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1/2 teaspoon garlic powder
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Enchiladas:
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1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
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8-10 flour tortillas
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1 pound Monterrey jack cheese, shredded
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16 ounces green enchilada sauce
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1 cup heavy cream