Crispy Honey Lime Enchiladas

This a definite winner of a recipe. My entire family, including our baby, ate and ate and ate these until they were gone. That's 2 adults and 3 small children eating an entire 9x13 pan of something in a one sitting! If that's not a tell-tale sign of a great recipe, I don't know what is. I kept the original recipe as is, but used corn tortillas instead of flour (my family's preference) and added my own spin on the finished product by frying the enchiladas until crispy before adding them to the dish and pouring on the good stuff (sauce and cheese). I like them that way because my only beef with regular enchiladas is that they turn into a sloppy mess on your plate and that texture just isn't my cup of tea. If you like 'em soft and mushy just skip my crispifying step. But if you want an enchilada that holds it's own against the sauce and goes from yummy to amazing give this method a try!

Crispy Honey Lime Enchiladas

{Slightly adapted recipe from Mel's Kitchen Cafe}

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I do mine in the crock pot so that shredding is actually an option-2-3 chicken breasts, chicken broth, dash each of cumin, red pepper flakes, and garlic powder-high for 3-4 hours if chicken's frozen, 2-3 if defrosted=works like a charm! )
Several corn tortillas

1/2 cup frying oil, veggie works fine

1 pound monterey jack cheese, shredded

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 tortillas with chicken and shredded cheese (save about a cup for sprinkling later) and tightly roll. If using corn tortillas, heat tortillas for 45 seconds to a minute in the mircrowave before assembling. This helps the tortillas be more pliable and less likely to crack and fall apart. Heat oil in skillet over med-high heat. Add assembled enchiladas seam side down to hot oil. Press firmly with spatula. When lightly golden turn over and repeat. Place crispy enchiladas in sauce covered dish. Mix the remaining enchilada sauce with the cream and leftover marinade-if you have any. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.