Ok, I have posted this recipe before a long time ago (when we first started Sisters’ Cafe) but I was worried that most of you had never seen it. And that just cannot be… it is way too good to be forgotten at the bottom of the pile! This is actually in my top 5 favorite dinners. I usually make 2 pans and freeze one for later. (It freezes great) These enchiladas redefine the concept of enchiladas. They are SO good! I have perfected the recipe to exactly the way I love it. Originally it was made with shredded chicken but one day I had left over pork roast so I shredded that and came up with an even better enchilada!! So you have two delicious options. There is just no description that does these babies justice sooooo here is the recipe…you are going to love it! (If you want to see more pics, check the link above) Honey Lime Enchiladas
submitted by Brittany
1.5 lbs pork or chicken, cooked and shredded
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
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 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. It is now time to WOW your family!!