Honey-Lime Enchiladas

Instructions

• Whisk together honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess. Save used marinade.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom.
• Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
• In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
• Bake in preheated oven until cheese has melted and the top is brown, about 30 minutes.