Honey-Lime Chicken Enchiladas

6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 c cooked, shredded chicken
1 c (approx. - 1/2 can white beans like Great Northern)
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.**
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas or about 15 corn tortillas

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl.  Place the chicken and beans in a medium bowl and marinate with the sauce at least a half hour.

Stir in 2c. of cheese to the chicken mixture. (**Try 1 1/2c)

Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.

Fill tortillas with about 1/2 c. chicken mixture and roll up.  Place in pan.  (1/4 c for corn tortillas)

Mix remaining enchilada sauce with whipping cream.  Pour over enchiladas.  Sprinkle with 1 cup cheese on top.

Bake at 350 for 30 min. uncovered until brown and crispy.

Slightly adapted from my good friend, Haylee Gunnerson