Honey Lime Chicken Enchiladas

In a medium bowl, whisk together 1/4 cup honey, 1/4 cup lime juice, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon garlic powder to create the marinade.

Add 1 pound of shredded cooked chicken breast to a bowl and pour half of the honey-lime marinade over it. Toss well to combine and let it sit for 10 minutes to absorb the flavors.

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

In a separate bowl, mix the remaining half of the honey-lime marinade with 1 1/2 cups of green enchilada sauce.

To assemble, distribute the marinated chicken evenly down the center of 8 flour tortillas. Sprinkle a pinch of the Monterey Jack cheese (using about 1/2 cup total for the insides) over the chicken. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Pour the green enchilada sauce mixture evenly over the rolled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let cool slightly, garnish with 2 tablespoons chopped fresh cilantro, and serve.