Honey-Lime Chicken Enchiladas

1. Place shredded chicken in a bowl.

2. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.

5. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.

6. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Cook's Note:

Monterey Jack cheese can be substituted for the queso asadero.

Can also be prepared like traditional rolled enchiladas. Just heat tortillas in hot oil for about 30 seconds, turning once to soften; fill with chicken and cheese. Roll and place in pan. Cover the top with sauce and cheese and bake the same.