Jessica Haslam's Honey Lime Enchiladas

This recipe was contributed by Jessica Haslam via Sarah McKenna.  It is super yummy!  It is a great mix of sweet and spicy.  The original recipe calls for flour tortillas, but Jess uses corn because she thinks they're more fun.  :)

Jessica Haslam's Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

Sauce:

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.