Two years ago I posted the recipe for Honey Lime Enchiladas, but I thought they deserved a better post. I have made them many times since then and still love them. They are the perfect meal to pop in the freezer or take to a friend.
My favorite part of these enchiladas is how crispy and yummy the cheese gets after being under the broiler for a few minutes at the end of baking. I also can't get enough of the honey lime flavor with green chilis. Yum!
Honey Lime Enchiladas
- 2 lbs pork or chicken, cooked and shredded
- flour tortillas (corn are yummy too)
- 2 (10 oz) cans green enchilada sauce (you might have about 1/2 c leftover)
- shredded cheese (equal parts mixed together of mozzarella and cheddar)
- 1/4 c. green chilies (optional, I just love green chilies so I add them sometimes)
- 1/3 c honey
- 1/4 c lime juice
- 1/2 Tablespoon chili powder
- 1/2 teaspoon chipotle chili powder (*see note)
- 1/2 tsp garlic powder
Mix together sauce ingredients then add to shredded pork or chicken and green chilies.
Lightly spray a 9x13 pan with non-stick baking spray. Pour enough green enchilada sauce into the pan to lightly coat the entire bottom. Fill tortillas with shredded meat and a sprinkle of mozzarella and cheddar cheese. Roll and place in the pan.
Pour remainder of sauce over the enchiladas. (I usually have about a half a can left over.) Sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let broil until cheese is slightly brown and crispy.
*Chipotle chili powder adds a delicious smoky flavor to the meat. You could use smoked paprika or regular chili powder in its place if needed.