Dave and I liked this twist on enchiladas...and it used a couple limes from our lime tree! The kids still prefer regular, ol' enchiladas that I always make...there wasn't enough "stuff" for them to dip their chips in like they normally do :)
1.5 lbs pork or chicken, cooked and shredded (I used chicken)
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 (I used about 3/4 of a 26 oz. can)
equal parts mixed together of:mozzarella cheese, shredded, cheddar cheese, shredded (I used a triple cheddar blend)
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 2 pans with non-stick baking spray. (I just used one 9x13 pan.) 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. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
1 comment:
I couldn't figure out why your enchiladas look so different than mine when I make them. Then I looked at the recipe I use and for some reason on melskitchencafe.com she has in her recipe heavy cream. I don't know why the other site doesn't have it listed. I realize heavy cream is very bad...but it's ohhhh so good! I'm wondering if you try it again with the recipe on melskitchencafe if you will taste a difference. I bet it will be even better :) Doesn't cream make everything better?!
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