youve been warned! you may not like these.... but you MIGHT!

i really like enchiladas but i was getting bored of the two recipes that i used. i think i have mentioned this before but i love looking at cooking blogs. anyway, i stumbled over this recipe in a few different blogs. it is an enchilada recipe that calls for green sauce, and is quite sweet. if you dont like honey chicken or something of that nature then this is probably not for you. im a little nervous putting this recipe up because you either like it or hate it. so consider yourself warned!
this recipe can also be found on allrecipes.com.

MY THOGHTS...
i always like to read all of the reviews and then decide how i want to cook them ( off allrecipes.com site). what i found is that the chicken is super yummy either cooked in the slow cooker or marinaded overnight (cooked chicken), just adds more flavour. i cooked 2 chicken breasts (cause it is just me and chris) and it made five enchiladas, and then i froze the leftover sauce for later. some reviews that i read said there wasn't enough sauce for 9 enchiladas and i can totally see that.
green sauce can be a little too spicy for me so i modified my sauce a little, and slowly added green sauce to cream/sourcream mixture till i was happy. Another idea is to use half cream and half sourcream. the sauce was a little runny for me using all cream, but i didn't mind it.
i dont use green enchilada sauce very often, but i found mine at walmart in the mexican area. it is 'la victoria' brand and it was yummy.
i dont' know how kids would like this...they might like the chicken and cheese in a tortilla, but the sauce can have some kick to it...so i don't know???

i also want to try adding some rice or beans. i did feel like this recipe was missing something and maybe that was it. another idea would be to mix the green sauce with some salsa if you don't prefer the green sauce by itself.
oh i also really like the fact that you are staying away from cream of WHATEVER soup. it has a ton of salt in it and it is nice to use something else. i know that cream and sourcream arn't exactly FAT FREE or anything but it is yummy.

chris really liked these too, but we like 'sweet' sauces on our chicken! so give it a try if you dare!
This is the original recipe and i added what i changed at the bottom.......
Honey Lime Chicken Enchiladas
from Brittany at The Sisters' 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 used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded cooked chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.(Put it under the broiler at the end to make the cheese brown and crispy on the top.)

if you want to see a picture just google honey lime enchiladas and you will see 'my kitchen cafe' blog show up....

i know this recipe is a little disorganized. i have only made these once and next time i make them i am going to try adding rice and black beans to them, and used cooked chicken and just marinate it in the fridge. that would cut down on time too....so try them if you want, sorry if you don't like them. i just wanted to share another take on chicken enchiladas.