Honey Lime Enchiladas

I have made this recipe twice now and it has been a big hit. Stephen especially loves it and it is a new favorite. Even Kensley ate her plate. This can even be frozen for later and I look forward to using it as a freezer recipe someday when I have freezer space!

Honey Lime Enchiladas
from SistersCafe

1.5 lbs cooked, shredded pork or chicken

Sauce:
1/3 c. honey
1/4 c. lime juice
1 T. chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:
mozzarella cheese, shredded
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. (I added a can of black beans drained and rinsed to my chicken mixture).

Lightly spray pans with non-stick spray. 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.