Honey-Lime Chicken Enchiladas with Avocado Cream Sauce

• 1/3 cup honey
• 4 Tablespoons lime juice (about 2 limes)
• 1 teaspoon minced garlic
• 2 1/2 cups cooked, shredded chicken (rotisserie works well)
• 1 cup corn (frozen)
• 1 cup black beans, rinsed and drained
• 2 cups Monterey Jack cheese, shredded (divided)
• 10 8-inch flour tortillas
• 28 ounces green chile enchilada sauce

Avocado Cream Sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups half-and-half
• 1 cup chicken broth
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 avocados, pitted and diced
• 1/4 cup fresh chopped cilantro
• 2 Tablespoons lime juice (about 1 lime)

1. In a small bowl, whisk together the honey, lime juice, and minced garlic until combined.
2. Place the shredded chicken in a large resealable bag and pour the honey-lime mixture over it. Seal the bag and gently toss to coat. Refrigerate and let the chicken marinate at least 30 minutes.
3. After marinating, preheat the oven to 350°F (175°C).
4. Transfer the marinated chicken to a large bowl. Add the corn, black beans, and 1 1/2 cups shredded Monterey Jack cheese. Stir until evenly combined.
5. Spray a 9×13-inch baking pan with cooking spray. Pour about 1/4 cup of the enchilada sauce evenly over the bottom of the pan. Pour the remaining sauce into a large shallow bowl for dipping tortillas.
6. Dip each tortilla into the enchilada sauce, letting excess drip off. Place about one-tenth of the chicken mixture down the center of each tortilla, spread lengthwise, then roll up and place seam-side down along the edge of the prepared pan. Repeat with remaining tortillas and filling.

Avocado Cream Sauce

1. In a large skillet over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes, stirring constantly to form a roux.
2. Gradually whisk in the half-and-half and chicken broth. Continue stirring over medium heat until the sauce thickens. Remove from heat and stir in garlic salt, onion powder, and salt. Let the sauce cool completely.
3. Transfer the cooled sauce to a blender. Add the diced avocados, cilantro, and lime juice. Blend or pulse until smooth and creamy.
4. Pour the avocado cream sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack cheese on top.
5. Bake at 350°F (175°C) for 25 minutes, until heated through and cheese is melted.