Honey-Lime Chicken Enchilada

This is another one I stole from sisters cafe (i sure hope they don't mind, I've been trying a lot of their recipes lately.) I thought it was a little too sweet so I would've used less honey - but Jared liked it sweet so it's up to you. It was easy and delicious- and good the next day. I used a lot of cheese too because I love cheese.

submitted by Wendy
6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
1 lb cooked chicken shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)