2t chilli powder (I used sweet chilli sauce instead)
8 flour tortillas (about 8" each)
2 large chicken breasts
1C grated cheese
1 jar enchilada sauce (I substituted with salsa)
2T sour cream
1/2t cumin powder
1Place chicken breasts in slow cooker. Combine honey, lime, garlic and chilli powder and pour over chicken. Cook on low for 6 hours or high for 3 hours.
2Once cooked, drain out liquid and shred chicken (easiest by just using your electric mixers).
3Preheat oven to 180. Place 1/2C enchilada sauce in a baking dish. Lay out the tortillas and add about 1/4C chicken to each tortilla. Pour over a little of the reserved liquid from cooking and sprinkle over a little bit of the cheese - reserving enough to place on top for baking. Roll up enchiladas and lay in baking dish.
4Combine the milk, cumin, remaining enchilada/salsa, sour cream and about half a cup of the reserved liquid. Mix together and pour over enchiladas, then sprinkle with remaining cheese. Bake for 25-30 minutes until cheese is golden.