Honey Lime Enchiladas

This recipe is adapted from http://thesisterscafe.com

Sauce:
-1/3 C honey
-1/4 C lime juice
-1 Tb chili powder
-1/2 tsp garlic powder (equivalent to 2 cloves )

-2 large chicken breasts cooked and shredded (I usually boil mine for 20 ish min. and then shred them)
-leftover cooked rice (we use brown rice to make it a bit more healthy and filling)
-can of pinto beans, drained (can use any kind of beans you want)
-cheese (I use a colby monterey blend, but you can use whatever kind you like, some yellow and some white both recommended) ex. mozerella, cheddar, colby, monterey jack, etc.

-2 (10 oz) cans of green enchilada sauce (I usually use more like 1.5 cans.)
-flour tortillas

Mix sauce ingredients and add shredded chicken, rice, drained beans, and about 1 cup + of cheese. Let marinade for a couple of hours (You do not have to do this, but sometimes I just make the whole dish and stick it in the fridge early in the day so at dinner time, I just have to stick it in the oven, the filling gets plenty marinating time that way). Pour some green enchildada sauce in bottom of greased, 9x13 inch pan. Fill tortillas with prepared filling and roll. Place tortillas in pan. Pour more green enchilada sauce over the tortillas and top with as much cheese as you like. Bake uncovered at 350 degrees for 30 min. Then turn on the broiler setting and broil for a couple of minutes so the cheese will crisp a little bit. Enjoy!