I also rotate through several recipes for enchilladas, depending on what mood I am in. This recipe is my husbands favorite and I stole it from My Kitchen Cafe. It sounds kinda strange, but it is really yummy! My pictures do not do it justice.
Honey Lime Enchilladas
6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded (I used cheddar too)
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.