This recipe is so yummy. I spent a couple days with Becky after doing EFY in Flagstaff and fell in love with this recipe.
1.5 lbs. cooked, shredded pork or chicken
Sauce:
1/3 cup honey
1/4 cup lime juice
1 Tbs. 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 (Becky used the ones you cook from Costco)
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 enchilada sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Freezes well if you want to make a double batch/individual servings.
and Becky:)
