Honey Lime Enchiladas

I'm not a big enchilada fan (it's a texture thing), but I'm posting this recipe because a) everyone else in my family loves this recipe and b) the honey lime filling. The filling is really, really good on soft tacos or in a taco salad. Yum!

Honey Lime Enchiladas
adapted from The Sisters Cafe

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

Monterey jack cheese (I normally use about 12 oz)

flour or corn tortillas

Mix together the honey, lime juice, chili powder, and garlic powder. Add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray a 9 x 13 pan with cooking spray. Pour 1 can green enchilada sauce into pan to coat the 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.

OR do what I like best and make just the filling part and roll it in a soft taco-sized tortilla with cheddar cheese, shredded lettuce, chopped tomatoes and sour cream. So good!