1/3 cup honey
1/4 cup lemon juice (about 2 large lemons)
2 teaspoons to 1 tablespoon chili powder
2 large cloves of garlic minced or 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 to 3/4 cup of heavy cream
Nonstick cooking spray
1 tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees f.
Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lemon juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees f). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them warm in a tortilla warmer, foil, or paper towels.
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 (about 2 tablespoons) 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 – it will be more of an overlap on the seam side that rolled tightly. place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.