Honey Lime Enchiladas
Time: 15 min prep, 30-40 min cookServes: 4-6
From: The Sisters Cafe
Ingredients:
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Directions:
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray baking pans with non-stick baking spray. 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 enchilada 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 near the top of oven. Let it broil until cheese is slightly brown and crispy.
Sauce:
1/3 c honey
1/4 c lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Directions:
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray baking pans with non-stick baking spray. 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 enchilada 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 near the top of oven. Let it broil until cheese is slightly brown and crispy.
Notes: I generously filled 6 tortillas and used one 9x13 in baking dish. I also did not let the chicken marinate and it was still delicious! I used almost one bag of the mexican style cheese and used almost both of the cans of enchilada sauce. I thought it would be spicy but it wasn't at all.
These are one of our favorites! Our family doesn't like anything spicy, so I only do a dash of the chili powder and make sure it's mild green enchilada sauce. I also only use 1 and a half cans of enchilada sauce and use 1/2- 2/3 cups of half and half. LOVE IT!
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