Honey Lime Chicken Enchilada Pie

At first I was skeptical of the honey-lime combination, but I was also intrigued. So I gave it a try. It is SO good. I like the pie version, rather than the enchilada, because it's not only easier but you don't get the ends of the tortilla with no filling. This way you get all the flavor in every bite. Give it a try and let me know what you think.

Ingredients:
2 oz honey
2 oz lime juice
1/2 tbsp chili powder
1/4 tsp garlic powder
6-8 oz cooked shredded chicken
8 tortillas
8oz Monterrey jack cheese, shredded
10 oz green enchilada sauce
4 oz heavy cream
(can sub milk for the cream but it won't be as rich)

Directions:
1. Whisk together honey, lime juice, chili powder, and garlic powder. Add to shredded chicken and let marinade over night, or at least 1/2 hour.
2. Add 2 oz of green enchilada sauce to bottom of greased pie dish. Top with one tortilla, 1/3 of chicken, and 1/4 of cheese. Repeat tortilla, chicken, and cheese layers two more times. Top with last tortilla.

3. Mix together remaining 8 oz of enchilada sauce and 4 oz of cream. Pour enchilada sauce mix carefully over layered tortillas, then finally top with remaining cheese. Heat in oven at 350° F for 30 minutes, or until cheese is browned. Let set for about 5 minutes then dish and enjoy!

Adapted From Six Sisters' Stuff