These Honey Lime Enchiladas are a delicious twist on the classic green enchilada. The sweet honey combined with mild heat is so yummy, you'll be coming back for seconds!
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish*. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).
In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.
For Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.For Flour Tortillas: place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.
Pour the remaining enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.
Bake for 20 minutes until cheese is melted and edges start to slightly brown.
Notes
*If you know you will have leftovers, I recommend using a 9x9 inch pan and assembling and cooking only half the enchiladas. Assemble the remaining enchiladas the next day with the remaining half of the ingredients. I do it this way because I don't like my tortillas getting soggy from sitting in the sauce.