I got this recipe from the blog, Domestic Life. It doesn't look super easy, but look yummy!
HONEY LIME CHICKEN ENCHILADAS
Recipe By Phemomenon
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2-3 tsp. chili powder
1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 cup of heavy cream
nonstick cooking spray
Preheat oven to 350 degrees.Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate 30-60 minutes in the fridge, while you prepare tortillas
Heat a large griddle till a drop of water skitters across (about 350 degrees F).
Spray the surface with non-stick cooking spray between each round of tortillas.
Heat tortillas about 20 seconds on each side till warm and golden spots appear.
Remove the tortillas from the griddle and keep warm until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling. Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada/cream mixture, if desired. Pour this mixture over the top of all the enchiladas.
Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.