These Honey Lime Chicken Enchiladas are sure to be your family's new favorite comfort food. They are easy to make ahead and a big crowd pleaser!
Preheat the oven to 350.
Mix all the ingredients for the chicken filling and let them marinate for several hours or overnight if possible. If you don't have time, don't sweat it, they'll still be delicious.
Pour 1 cup of sauce onto a 9x13 casserole dish. Fill each tortilla shell with about 1/2 cup of chicken filling, roll it up and place them in the pan side by side. Pour remaining sauce over the filled tortillas and sprinkle with cheese.
Bake for 30 minutes or until your cheese is bubbling and crisp, but not rock hard.
Remove from the oven and sprinkle with garnish of choice.
Leftovers can be kept in an airtight container in the fridge for up to a week.