Honey Citrus Chicken Enchiladas

Honey Citrus Chicken Enchiladas
adapted from The Girl Who Ate Everything

Ingredients:

4 Tablespoons honey

2 Tablespoons lime juice

2 Tablespoons lemon juice

1 Tablespoon chili powder

1 Tablespoon ground red pepper

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

1 can of black beans

8-10 whole wheat flour tortillas

1 pound cheddar cheese, shredded

16 oz green enchilada sauce

1/2 cup plain, non-fat Greek Yogurt

Instructions:

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime & lemon juices, chili powder, red pepper, and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).
Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken, a spoonful of black beans, and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the yogurt and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, salsa-rice and black beans.