Lime Honey Chicken Enchiladas

Begin by placing the shredded chicken in a container.

Combine honey, lime juice, chili powder, and garlic in a separate bowl, whisking them together until well mixed. Pour this mixture over the chicken and gently toss to ensure it's evenly coated. Refrigerate the chicken for at least 30 minutes to allow the flavors to meld.

Next, preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

In another bowl, mix the enchilada sauce and cream together until smooth. Dip one tortilla into this mixture, coating it lightly, and place it at the bottom of a 9x13-inch baking dish. Continue dipping tortillas in the mixture and arranging them in the dish until it's completely covered.

Spread half of the chicken mixture over the first layer of tortillas. Sprinkle one-third of the queso asadero cheese over this layer. Dip more tortillas in the enchilada sauce mixture and arrange them on top of the cheese layer. Spoon two to three spoonfuls of enchilada sauce mixture over these tortillas. Repeat this layering process with the remaining chicken, one-third of the queso asadero cheese, and an additional layer of dipped tortillas. Finish by pouring any remaining enchilada sauce mixture over the final layer of tortillas. Sprinkle the remaining one-third of the queso asadero cheese over the top.

Finally, bake the dish in the preheated oven for approximately 30 minutes, or until it's heated through and the cheese is melted and golden.