I have tried various chicken enchilada recipes and this one is definitely one of my favorites. The honey-lime marinade gives it much more flavor than your typical enchilada dish.
*from Keeping Up Cookbook
1/2 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 1/2 lbs. chicken, cooked and shredded
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer).
2 (10 oz,) cans green enchilada sauce
1 c. half & half
shredded colby jack cheese (or monterey/colby mix)
Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350° F. for 25-30 minutes.