1.Preheat the oven to 350°F (175°C).
2.Prepare the chicken mixture: Combine shredded chicken, green chiles, honey, lime juice, chili powder, garlic powder, and 1/2 cup enchilada sauce in a bowl.
3.Assemble the enchiladas: Lightly grease a baking dish, pour a bit of enchilada sauce on the bottom, then fill and roll each tortilla with the chicken mixture. Place them seam-side down in the dish.
4.Top with sauce and cheese: Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
5.Bake for 20-25 minutes until the cheese is melted and bubbly.
6.Serve: Let cool for a few minutes, then serve with sour cream and garnish with fresh basil or cilantro.
Tips for Success:
• Make-ahead tip: You can assemble these enchiladas ahead of time and store them in the refrigerator (covered with plastic wrap) for up to 24 hours before baking.
• Customize the heat: For a spicier version, add diced jalapeños or extra chili powder to the chicken mixture.
• Add toppings: Serve with extra lime wedges, salsa verde, or guacamole for a fresh, flavorful twist!