Honey Lime Enchiladas

Honey Lime Chicken Enchiladas (Adapted from a recipe by Jenna Lee)

Marinade:
6T honey
5T lime juice
1 T chili powder
1/2 tsp. garlic
1 rotisserie chicken, shredded (or 4 breasts cooked and shredded)

1 lb. Monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. buttermilk (or cream)
1T honey
10 flour tortillas

Mix marinade ingredients together and toss with shredded chicken. Let sit in fridge all day or at least a few hours. Pour 1/2 enchilada sauce on the bottom of 9 x 13 pan. Fill tortillas with cheese and chicken. Mix remaining enchilada sauce with muttermilk, leftover marinade and 1 more T of honey. Pour sauce on top and sprinkle with more cheese. Bake at 350 for 30 minutes.