Honey Lime Enchiladas

1.5 lbs. chicken or pork, cooked and shredded
1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 teaspoon garlic powder
1 can (4 oz.) diced green chiles
2 cans (10 oz. size) gluten-free green enchilada sauce, optional
cheese, optional

After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes.

There are several ways to serve this:
1) Enjoy as a salad with lettuce, tomatoes, cheese, black beans, sour cream, etc., in which case you don't need the enchilada sauce.

2) Create a casserole by spreading over chicken over cooked rice and covering with enchilada sauce and cheese. Bake at 350 degrees for 30 mins.

3) Wrap up in corn tortillas and then cover with enchilada sauce and cheese. Bake at 350 degrees for 30 mins and serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.