Found this recipe over at Lets dish recipes and wanted to try it. Made simple easy too by using a rotisserie chicken, it's definitely a nice fresh change from your regular enchiladas. I loved the honey and lime twist, you will too I think.
6 tbsp honey
5 tbsp lime juice
1 tbsp chili powder
1-2 garlic cloves, minced
1 lb Monterey Jack shredded cheese
1 (160z) can green enchilada sauce (I used regular mild red )
1c heavy cream
8-10 flour tortillas
fresh cilantro, chopped up (optional)
chopped avocados (optional)
Mix enchilada sauce and heavy cream and pour 1/2 c of the sauce onto bottom of your prepared pan. Fill each tortilla with chicken and shredded cheese, now roll up and lay in pan with seam side down. Repeat until your pan is full.
Pour remaining sauce over top and sprinkle with more cheese.
Bake for about 30 minutes or until cheese is melted and golden.
Sprinkle with chopped cilantro and sprinkle with chopped avocados.