1 lb cooked chicken, shredded (you can also use shredded pork. That's what I did here.)
8-10 flour tortillas
colby or monterey jack cheese, shredded
16oz. green enchilada sauce
Directions
Mix first 4 ingredients together and toss with shredded chicken. Let it marinate for at least a half hour.
Pour some green enchilada sauce on the bottom of a 9x13 pan.
Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese.
Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/honey-lime-chicken-enchiladas/