Honey-Lime Chicken Enchiladas

Recipe from thesisterscafe.com

Honey-Lime Chicken Enchiladas

6 tbsp. honey
4 - 5 tbsp. lime juice
1 tbsp chili powder
1/2 tsp. garlic powder
1 lb cooked chicken, shredded
10 oz. can green enchilada sauce (I used green salsa instead since I couldn't find this and I liked the result)
flour tortillas
colby or monterey jack cheese, shredded (I used cheddar & mozzarella since that's what I had and it worked just fine)

Mix first 4 ingredients together and toss with shredded chicken.  Let it marinate for at least a half hour.  Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan.  Fill flour tortillas with chicken and shredded cheese.  Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese.  When using a 9x13 it may be good to use 1.5 10 oz. cans of enchilada sauce.  Bake at 350 for 30 minutes.  Put it under the broiler at the end to make the cheese brown and crispy on the top.