4 tablespoons honey ▢3 tablespoons lime juice ▢1 tablespoon oil ▢2 teaspoons chili powder ▢¼ teaspoon garlic powder ▢19 ounces Las Palmas mild green chile enchilada sauce ▢2 cups chicken, cooked and shredded ▢8 corn tortillas ▢2 cups Colby Jack cheese, shredded
Preheating the oven to 350 degrees Fahrenheit.
Honey, lime juice, oil, chili powder, and garlic powder should be combined in a medium basin. Toss in the poultry to coat.
Incorporate a quarter cup of enchilada sauce into the bottom of a 9-by-13-inch pan. Place alongside the chicken mixture and tortillas.
Spread chicken mixture and a small amount of shredded cheese onto tortillas. Form into a roll and transfer to a preheated 9 by 13 dish. Proceed with the remaining tortillas.
Sprinkle the remaining enchilada sauce over the cheese-studded tortillas. Bake for twenty-five to thirty minutes.