I finally found the PERFECT ENCHILADA recipe. I have never found one that I loved loved. I love Enchiladas, but never could quite perfect the right one until this one. My friend Joanna had us over for dinner last night and made these puppies for us. She got it from here. I think I might make these this weekend. Sorry no pic.
1.5 lbs pork or chicken, cooked and shredded
1/4 Cup honey
1/3 Cup lime juice
1 T. chilli powder
1/2 tsp. garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
chedder cheese, shredded
flour tortillas ( buy the ones that aren't cooked by the biscuits and butter section) and cook them yourself. They are thinner and taste better
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 backing spray. ( I usually use one 9 by 13 and one 9 by 9) but it may vary with how thick you stuff your enchiladas. 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-don't be stingy! ( 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 the cheese is slightly brown and crispy. It is now time to WOW your family.