Honey Lime Chicken Enchiladas

Preheat oven to 350ºF and spray a 9×13 baking dish with non-stick cooking spray.

Heat a large skillet over medium heat. Coat skillet with olive oil and add onion. Cook until onion is golden brown and translucent.

Into the skillet, add chicken, honey, lime juice, half of the enchilada sauce, green chilies, and chili powder. Cook to warm it through.

In a small saucepan, stir together re-fried beans, water, and half of the shredded cheese over medium heat until the cheese is melted and the mixture is completely combined.

Lightly spray 2 pans with nonstick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas.) Fill tortillas with shredded meat and re-fried bean mixture. Make sure to not over-stuff enchiladas because that will make them hard to roll up. Roll and place them folded side down in the dish.

Pour remainder of the sauce over enchiladas and sprinkle remaining half of the shredded cheese on top.

Bake uncovered for 30 minutes. Then turn on broiler and place enchiladas nearer the top of the oven. Let it broil until cheese is slightly brown and crispy. It is now time to wow your family! Garnish with cilantro and serve immediately!