Honey Lime Enchiladas

I'll admit, I went a little nuts with the sour cream, sorry. But don't let that distract you from the real star of this meal, the enchiladas! They totally lived up to the hype and were terrific. I'm so glad I tried these. I used chicken this time, but am interested in trying it with pork. Lime and honey are an awesome combo. Thanks to Brittany at The Sisters' Cafe for re-sharing this recipe. And she was right, its too good to be forgotten at the bottom of the pile!

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

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

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray your pan or pans. Some can get a 9x13 and an 8x8 out of this recipe, just depends on how fat your 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. It is now time to WOW your family!!

ps- these are all her words, they were so cute, I couldn't have said it better myself!