Honey-Lime Enchiladas

Whisk together the honey chili powder lime juice and minced garlic 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. Save the 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 the 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 the cheese has melted and the top is brown about 30 minutes.