These are really yummy too, but take a little more time - with the marinating and all. You just have to be thinking a bit ahead. I probably make these about once a month.
1.5 lbs. chicken or pork, cooked and shredded (I've only used chicken - about 3 chicken breasts)
1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 tsp. garlic powder
2 10 oz. cans green enchilada sauce (I usually
do half of a 28 oz. can and then freeze the other half; or do a 14 oz. can if
you can find it)
Equal parts mozzarella & cheddar cheese,
grated (I just use colby jack cheese)
8-10 flour tortillas
After chicken/pork is cooked and shredded,
combine with honey, lime juice, chili & garlic powder. Let
"marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan
and pour a little bit of the enchilada sauce to coat the bottom of the pan.
Fill your tortillas with chicken mixture and a little cheese. Roll up and place
seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top
and sprinkle more cheese on top (don't be stingy). Bake uncovered at 350
degrees for 30 minutes and then turn on the broiler for a couple minutes so it
gets nice and brown. (I never do that last step)
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