Honey Lime Enchiladas

Honey Lime Enchiladas
1.5 lbs of pork or chicken, cooked and shredded
Sauce:
1/3 cup honey
¼ cup lime juice
1 Tb chili powder (Reas likes it better with half as much)
½ tsp garlic powder

2 (10oz) cans green enchilada sauce
equal parts mixed together of:
· 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.
Lightly spray 2 pans with non-stick baking 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 (Reas like to add a bit of rice to them, to make them more filling). 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 ½ cans- you can freeze left over enchilada sauce in a baggy) (Reas thinks that the whole thing could use a total of 3 cans of green enchilada sauce). 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 (This won’t take long, and may not be necessary). It is now time to WOW your family!!
I use cream to tone down the green sauce since I think that it can be too hot for me sometimes. I hope that you enjoy them as much as we have.