Honey Lime Enchiladas-Bri

1 1/2 lbs pork or chicken, cooked and shredded or rotisserie chicken

Sauce:

1/4 c honey

1/4 c lime juice

zest from 1 lime

1/2 Tbsp chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

approx. 1 1/2 cups mozzarella cheese, shredded

approx. 1 1/2 c 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 9x13 pan with non-stick baking spray.  Pour a couple of tablespoons of green enchilada sauce into pan to coat the bottom. Fill tortillas with a tablespoon of green enchilada sauce and desired amount of meat and cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy. 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.

Adapted from: http://www.thesisterscafe.com/2009/08/honey-lime-enchiladas-2