Lime Enchiladas

juice from one lg lime
1 Tbp chili powder
1/2 teaspoon garlic powder
1 cooked chicken, shredded
tortillas
shredded cheese
16 ounces green enchilada sauce
1 cup thickened cream

1.) Mix the first three ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.


2.) 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.

3.) Bake at 180C degrees for 30 minutes until brown and crispy on top.