Honey-Lime Enchiladas

[rtebalt]

1/4 cup and 1 teaspoon honey
2-1/2 teaspoons chili powder
1/4 cup and 1 teaspoon lime juice
1-5/8 cloves garlic, minced
13 ounces shredded, cooked chicken
1-1/2 cups and 2 tablespoons green enchilada sauce, divided
4-3/4 cups shredded Monterey Jack cheese, divided
8 (8 inch) flour tortillas
3/4 cup and 2 teaspoons fat free half-and-half

Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

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