Wednesday, September 1, 2010

Honey Lime Enchiladas

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.


  1. these were seriously awesome!!! will make them just as soon as i get off bedrest!

  2. Amanda, I had fun making these with you. I'm trying them at home today with these variations: I layered 5 lbs of fresh chicken breasts in a crock pot sprinkling layers with chili powder, cumin, Johnny's garlic seasoning, and scant amounts of salt, dehydrated minced onion and Mexican oregano. I'll add the honey and lime after shredding and maybe a bit of the pot juices if needed, and/or, add some pot juices to the green chili sauce. I had to drive halfway across town to a Mexican specialty grocer, Salsarita, for the Las Palmas brand (same, I think) sauce and paid a hefty $6.50 per 28 oz can. (This will definitely be on my Winco shopping list for my next driving trip to the US!) At Salsarita. There I learned that this is the American style sauce. I also bought a a large bottle of of San Marcos brand Mexican Verte Sauce. I'll experiment with mixing the two sauces together. The home economist in me may just be overt-hinking again which would be no big surprise! While at Salsarita I bought ingredients for Chilies Rellano, one of my mom's favorite dishes. I also have a casserole version of this. I'll report my findings. Thanks for the inspiration!

  3. I'll opt for the original recipe except keep the added salt. Don't skimp on the green sauce, you do need it all. Wish we could find the fresh tortillas in Canada, pity...