(Pictures are a must! Mine didn't look quite like this, but its still soooooo good!!! Mmmmm! I want it now!!)
Jessica Haslam's Honey Lime Enchiladas
1 1/2 pounds chicken, cooked and shredded
1/3 cup honey
1/4 cup lime juice
1 1/2 Tablespoons chili powder
1 teaspoon garlic powder
2 (10 ounce) cans green enchilada sauce
1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated
18 taco sized corn (or flour) tortillas
Mix together sauce ingredients then add to shredded chicken.
Let the sauce soak into the meat for about 30 minutes.
Lightly spray 9x13 baking dish with PAM. Pour enough green enchilada sauce to cover the bottom of the dish. Lay six corn tortillas over the surface of the dish. (The will be overlapping.) Top with half of the meat mixture, then cover with cheese. Layer another six tortillas and cover with some enchilada sauce and the rest of the meat. Sprinkle cheese on top. Layer last six tortillas on top and cover with the remaining sauce and cheese. Be generous with the cheese.
Bake at 350 degrees for 45 minutes to an hour.