Thursday, December 8, 2011

Honey Lime Pork Enchiladas

These enchiladas are super good! I got the recipe from The Sister's Cafe, but I've also seen it on many other blogs. I decided to use pork instead of chicken because I thought it would be the most flavorful and it was great. I used this recipe for the pork (I used 1/2 for BBQ pork sandwiches one night and then made this recipe the next night - yay for double duty recipes). My family liked it a lot and it was a nice change up from regular enchiladas. If you haven't tried this one yet, you really should!

Honey Lime Pork Enchiladas

1 lb or about 4 cups of cooked and shredded pork (you can also use chicken or shredded beef)
1/3 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
2, 10 oz cans green enchilada sauce
about 4 cups shredded cheese (I used a mixture of mozzarella and cheddar)
flour tortillas

Combine honey, lime juice, chili powder, and garlic powder. Place pork into a ziplock bag and then pour in the honey mixture. Squish the marinade into the pork and let the sauce soak into the meat for about 30 minutes - in the refrigerator.

Lightly spray a 9x13 with non-stick spray. Pour 1 can of enchilada sauce in the bottom of the pan. Fill tortillas with desired amount of pork and then top with cheese, roll and place in the baking dish. Pour 2nd can of enchilada sauce over the enchiladas. Sprinkle with an ample amount of cheese. Bake uncovered at 350 degrees for 30 minutes. Turn oven to broil for a few minutes to help the cheese get a little more browned on top. Serve with sour cream and or guacamole.

1 comment:

Fabulous Six said...

These were so tasty! Thank You for providing this recipe. I never know what to do with day two/three of the pork roast (besides the obvious BBQ sandwiches). My kids (age 8,6,4,2) gobbled them down! I'll be trying them in my freezer meal group soon.