I made three changes to this recipe.
1 and 2. I sauteed (or rather Emi did) onions and garlic to put in with the chicken mixture.
3. This recipe make A LOT of sauce and since you don't need all of that sauce for the bottom of the pan or to top off the enchiladas I put a decent amount of sauce in the chicken mixture itself. The first time I made this recipe everyone really liked it, but said it was a little dry. Adding the sauce in with the chicken seemed to have cured that.
Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
I got this here.