Honey Lime Chicken Enchildas

adapted from Peacocks On My Porch

• 16 corn tortillas
• oil to soften tortillas (optional)
• 1 lb chicken, cooked and shredded (1 large chicken breast)
• 1 Tbsp honey
• juice of 2 small limes
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1 lb shredded Monterey or Cheddar cheese, divided
• 16 oz green enchilada sauce (we used the brand Las Palmas)
• 1 cup heavy cream

1. Combine the chicken, honey, lime juice, chili powder, garlic powder and all but 1 cup of the cheese. Let stand while you prepare the tortillas.
2. Add 1/4" of oil to a small sauté pan (an omelet pan is a good size). Heat the pan over medium high heat until the oil sizzles when a drop of water is added. Add the tortillas 1 at a time to hot oil for 3 seconds, then flip over for 3 more seconds. Quickly remove the tortilla to a paper towel lined plate and repeat until all the tortillas are cooked (you will need to add more paper towels as you fry the tortillas to absorb the excess oil). If you want to skip this step, just warm the tortillas by wrapping them in a damp kitchen towel and heating them in the microwave for 1 - 2 minutes.
3. Pour 1/2 cup of the enchilada sauce on the bottom of a greased 9 x 13" pan. 
4. Add a Tablespoon of the chicken mixture to each tortilla, roll and place in the prepared pan.
5. Combine the remaining enchilada sauce with the cream and spread evenly over the rolled enchiladas. Sprinkle with remaining cheese and bake uncovered at 350 degrees for 20 minutes.   

Serve with Sautéed Snap Peas with Red Bell Pepper.