1 ½ lbs pork or chicken, cooked & shredded
1/3 c honey
¼ c lime juice
1 Tbs. chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
Mozzarella cheese, shredded
Cheddar cheese, shredded
Flour tortillas
Mix together honey, lime juice, chili powder, & garlic powder in a medium bowl. Add shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 9x13 with non-stick baking spray (depending on how thick you stuff your enchiladas you can also do 2 9x13s or one 9x13 and one 9x9). Pour green enchilada sauce into pan(s) to coat the entire bottom, about ½ of one can. Fill tortillas with shredded meat and desired about of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I use 1 ½ cans – you can freeze left over enchilada sauce in a baggy). Bake uncovered at 350 for 30 minutes.
Optional – Turn on broiler after baking and place enchiladas near the top of the oven. Let it broil until cheese is slightly brown and crispy.
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