Honey Lime Enchiladas

adapted from The Sisters' Cafe

Sauce:

• 1/3 c honey
• 1/4 c lime juice
• 1 Tb chili powder
• 1/2 tsp garlic powder

• 1.5 lbs pork or chicken, cooked and shredded
• 2 (10 oz) cans green enchilada sauce
• 1.5 C. mozzarella cheese, shredded
• 1.5 C. 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. (I didn't do this since I had cooked the pork in all the sauce ingredients - see note below)

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.

Note to Self: I put in a 1 3/4lb pork roast in the crock pot and seasoned with the juice of 1 lime and then sprinkled some garlic powder and chili powder and drizzled on some honey. Then cooked on high for about 3 hours. Then I shredded the pork and mixed it with the sauce as listed above. I only used 1 1/2 cans of enchilada sauce and froze the rest. It made one 9x13 pan and one 8x8 pan about like the recipe said. This was great!