Honey Lime Enchiladas

It is my philosophy that you can never have too many enchiladas recipes. This recipe is exceptional tasty, easy AND it freezes well, which is perfect for my current "cooking for one" status.

I use aluminum loaf pans and put two in each, which makes about ten individual servings (if you have a hefty appetite like me, and can easily eat two full enchiladas in one sitting). I also add a couple cans of beans (I've used white and kidney, but I think any kind would work) to make them a little more nutritious (fiber does a body good!).

The fact that I haven't gotten sick of them after eating this many (by myself), tells you just how good they are. Please. Make them.

Honey Lime Enchiladas

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

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 pans with non-stick 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.