Honey Lime Enchiladas

I have been in search of a super good enchilada recipe for a very long time. Many that I have tried are too creamy or too heavy for my liking. When I saw this recipe posted on the Sisters' Cafe cooking blog, I had to give them a try.

I am so happy. Seriously, SO HAPPY. Because my search has ended. I have found my go-to enchilada recipe. My husband (who is an excellent cook and has very high standards when it comes to the taste and quality of food) said "Dang good, hon!" And when he had his post dinner snack, he heated up another one of these.

And if you know my husband, then you'll realize that in my kitchen, that means these were a complete success.

Next time I make it, I'm going to try Monterey Jack cheese in the recipe; I think that would make them even better.


Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded
(I poached my chicken breasts to perfection as directed in this post.)

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder


2 (10 oz) cans green enchilada sauce

Equal parts mixed together of:
Mozzarella cheese, shredded
Cheddar cheese, shredded
Flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!