Honey-Lime Chicken Enchiladas

? 1/3 cup honey

? � to 1 tablespoon chili powder

? 1/4 cup lime juice

? � teaspoon garlic powder

? 1 pound shredded, cooked chicken

? 1 � cans (about 15 oz) cups green enchilada sauce, divided

? 2 1/2 cups shredded Monterey Jack cheese, divided

? 8 (8 inch) flour tortillas

? 3/4 cup fat free half-and-half

DIRECTIONS

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

cup of shredded Cheddar cheese.

Bake in preheated oven (350) until the cheese has melted and the top is brown, about 30 minutes