For Rachelle

I am considering making a food blog. But everyone has a food blog, so what's the point, you know? They are probably all the same recipes so I might just be repeating the obvious. However I want to share this recipe because it is easy and yummy. I should know, I got up at 11:30 PM from a deep sleep to eat the leftovers. Sigh. And I wonder why my pants are inexplicably tight. Oh well. I stole this recipe from sisterscafe.blogspot. If you haven't heard of it, it has some great recipe ideas. I am changing the name from Honey-Lime Chicken Enchiladas to...
Honey-Lime Chicken Burritos-Enchilada Style. You shall see why.

So here's the deal-Cook some chicken. I baked mine, then I cut it up.
Then marinate for like a half hour if you've got the time, in this little diddy:

6 TB Honey
4.5 TB lime juice
1 TB chili powder
1/2 tsp garlic powder

Then, take your flour tortillas, put some chicken and some cheese (jack or colby) in the middle, roll them up and put them in a pan.
Bake them at 375 for a few minutes, make sure you watch them so they don't burn, and make sure the cheese melts.
THEN, add the Green Enchilada sauce (I used and liked Las Palmas brand) on top. I warmed the sauce up and added after I got enchiladas sort of crispy and the cheese melted because if you cook the enchiladas with the sauce, the flour tortillas get all mushy and nasty. And thus, this is why I call them a burrito instead of an enchilada. If you like mushy flour tortillas feel free to cook the enchiladas in the sauce. I ain't gonna stop you.
Garnish with sour cream, lettuce, tomatoes, and cheese for the full on burrito-enchilada style effect.
I call this Mormon White Girl Mexican Food Casserole.