5 T. lime juice
1 T. chili pwd.
1/2 t. garlic pwd.
1 lb. chicken, cooked and shredded (3 small breasts)
8-10 flour tortillas
monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. heavy cream
Mix the 1st 5 ingredients and let it marinade all day. Pour 1/2 c. enchilada sauce in 9x13 pan. Fill tortillas with chicken and cheese. Place in pan. Mix remaining sauce with cream and leftover marinade. Pour on enchiladas. Sprinkle with cheese.
Bake 350 for 30 minutes or till brown and crispy on top.
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