Wednesday, June 2, 2010

Honey Lime Enchiladas

Wow. So I had these very enchiladas recently at several different parties within only a few weeks and figured that meant they deserved to be on this blog, for all my followers to have. They are so delicious, especially with extra honey and less chile powder. The recipe comes from a favorite blog I follow, The Sisters' Cafe. I have never been disappointed by anything I've tried from it. I feature a lot of the recipes I try from it on here, so if you check out that blog and don't know where to start you can start with the ones here. And you should definitely start with these enchiladas! Easily doubles, or triples if you're extra hungry:) The meat and sauce mixture also makes a great addition to a taco salad.

{What you need}

1.5 lbs pork or chicken, cooked and shredded (I poach it)

1/3 c honey (I used about 2/3 c)
1/4 c lime juice (I used about 1/3 c)
1 Tb chili powder (I used about 1/2 Tb)
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
(I love the Costco unbaked variety, you'll have to fry each one)

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.

(Compliments of The Sisters' Cafe)

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