From allrecipes.com

Prep Time:  15 Min     Cook Time: 30 Min      Ready In: 1 Hr 15 Min     Servings: 10

Ingredients

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice  (I would recommend just a little more – TW)

2 cloves garlic, minced

1 pound shredded, cooked chicken

2 cups green enchilada sauce, divided

6 cups shredded Monterey Jack cheese, divided     1  1/2 lbs block     (ie; 2 cups = 1/2 lb)

10 (8 inch) flour tortillas

1 cup fat free half-and-half

Note: to add extra zing add a whole bunch of Cilantro and 1 teaspoon of Cumin

Directions

+ Large glass or ceramic bowl: Whisk honey, chili powder, lime juice,   garlic.
+ ADD: shredded cooked chicken… Toss
+ Cover with plastic, fridge for minimum 1/2 hour
+ After, shake off excess… save excess marinade

+ Preheat oven 350.

+ Grease 9 x 13 baking dish.
+ 1/2 cup enchilada sauce over bottom.

+ ADD: 5 cups cheese to marinated chicken. Mix lightly.
+ 3/4 cup of above to tortillas.
+ Roll and into baking dish. Seam down.

+ Same bowl: whisk remaining E sauce, 1/2 & 1/2 and remaining marinade
+ Pour over enchiladas.
+ Sprinkle remaining cheese over top.

+ Bake for 30 minutes until cheese melts and top is brown