Honey Lime Chicken Enchiladas

This is another one of those recipes that I thought I blogged about a year or two ago.  I stumbled upon the idea of Honey Lime Chicken Enchiladas when I was looking for an enchilada recipe to use up some leftover roast chicken.  I’ve had enchiladas with red sauce and enchiladas with green sauce, but never any enchiladas that were slightly sweet, as the name of these implies.  I’ve seen this recipe in various forms on food blogs, but my favorite version comes from The Sisters Cafe.  I followed their basic recipe, but substituted corn tortillas for flour since I always hate how mushy flour tortillas wind up getting in enchilada and casserole dishes.    I love this slightly different twist on enchiladas!  You can use chicken or pork (and leftover Cafe Rio Pork,  Cuban Pork or Slow Cooker Pork Tacos would ALL be great in this).  These enchiladas freeze really well, too!  Serve with Mexican Rice, refried beans, and a salad, and you’ve got a company-worthy dinner!

Honey Lime Chicken Enchiladas

adapted from The Sisters Cafe

Ingredients:

• 1 1/2 pounds chicken or pork, cooked and shredded
• 1/3 cup honey
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 1/2 cans green enchilada sauce (use mild or medium, your preference!)
• 1 pound (16 ounces) cheddar jack cheese (or use pepper jack for an extra kick!)
• corn tortillas

To Make Sauce: Mix together honey, lime juice, chili powder, and garlic powder.  Add to pork or chicken and let the sauce soak into the meat for about 30 minutes.