| ½ cup | honey |
| ¼ cup | lime juice |
| 1 tbsp | chili powder |
| ½ tsp | garlic powder |
| 1 | rotisserie chicken |
| 20 oz | green chili enchilada sauce |
| 1 cup | half and half milk |
| 1 bag | flour tortilla |
| 1 | shredded Mexican cheese blend |
Stir together honey, lime juice, chili powder and garlic powder in a large freezer bag. Shred the chicken, place it in the bag and let it marinate for at least 30 minutes or more.
Mix enchilada sauce with half and half. Spread about half of the mixture at the bottom of baking pan. Fill flour tortillas with the marinated chicken and cheese, roll up, place in the baking pan. Pour remainder of sauce on top of the enchiladas and top with cheese. Bake at 350 for 25-30 mins.
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