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
recipe from Sisters' Cafe, adapted by me
1.5 lbs pork or chicken, cooked and shredded
flour tortillas (these Tortilla land tortillas are yummy too)
2 (10 oz) cans green enchilada sauce (I only used about 1 1/2 cans)
shredded cheese (equal parts mixed together of mozzarella and cheddar)
3 oz. cream cheese (optional, sometimes I add this to make the chicken a little creamier)
1/4 c. green chilies (optional, I just love green chilies so I add them)
1/3 c honey
1/4 c lime juice
1 Tb chili powder (I usually use less than 1 T. and add a little bit of chipotle chili powder too)
1/2 tsp garlic powder
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Then add cream cheese and green chilies (or just leave them out).
Lightly spray 2 pans (probably use 2 9x9 pans if you are making one to eat and one to freeze) 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 sauce over enchiladas and 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 it broil until cheese is slightly brown and crispy.