Honey Lime Chicken Enchiladas

Sorry no picture. Mostly because I made these 'casserole style' instead of rolling them because I was in a hurry. They still tasted delish, just didn't look as good as they could have.
I will post the original recipe with my changes/additions in red.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (1 large lime)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded - I had cooked chicken in the crockpot with chix stock earlier this week and shredded for several meals, that is what I used.
• 8 oz. 1/3 less fat cream cheese
• 1 small can (4 oz) chopped green chilies, undrained
• Flour Tortillas - I used corn
• 1 lb. Shredded Colby or Monterey Jack Cheese - I cut this to about 3/4 cup
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream (optional but makes it really yummy) - I used 1/4 cup

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of the pan. Soften cream cheese in microwave and mix with green chilies. Fill flour tortillas (if using corn, microwave in a damp paper towel for 1 min or soften in oil a few seconds on each side for easier rolling) with chicken and shredded cheese (or cream cheese mixture), saving about 1 cup of cheese to sprinkle on top. If you don't want to roll each enchilada, just layer tortillas, torn in strips, cream cheese mix/grated cheese, chicken about three times, ending with tortillas. Mix the remaining enchilada sauce with the cream and leftover marinade (I did not have any left over marinade, but, whatever). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

We ate this with a green salad and spanish rice. It got a thumbs up from all the boys!