Honey Lime Chicken Enchilada Casserole

4-5 cooked boneless, skinless chicken breasts, shredded

Marinate chicken in a mixture of the following:

1 tbsp. red chile powder

1/2 cup lime juice

1/4 cup water

1/4 cup honey

After marinating, stir in 16 corn tortillas into the mixture and pour into a large casserole dish

Whisk together and pour over meat and tortilla mixture:

1 large can of green chile enchilada sauce

1/2 cup sour cream

1/2 cup milk

Top with Jack or Cheddar cheese and cover pan with foil, (or both!) bake at 375 for 30 minutes, raise temperature to 400 and uncover and cook until the cheese is slightly browned and the edges bubble.