Honey Lime Enchiladas

I have tried many enchilada recipes, and this is the last one! I'll never make another again.

The meat has a sweet taste to it, and complimented with the mild green sauce...it's a winner!

I found this recipe via The Sisters Cafe. They have so many good recipes over there!

I did the rice Chipotle style...thanks to miss Jasmine for the idea! It tastes so much better than original Mexican rice, in my opinion. I was there with my mom last week (oh if only she was on spring break all year long) and the girl working said they put cilantro, lime (or lemon?) juice, and salt in it. So easy & yummy!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

Enchiladas:

2 (10 oz) cans green enchilada sauce (I couldn't find these, so I used a 15 oz. can and it was the perfect amount for us)

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. (She usually uses one 9x13 and one 9x9...I used a 13x15) 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 even poured the remaining marinade sauce on top) 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.