Honey Lime Chicken Enchiladas (Tilese Arrington)

We served these with corn bread, spanish rice and green salad at our youth's Etiquette Dinner. It was a hit!

1.5 lb pork or chicken cooked and shredded
2 - 10 oz cans green enchilada sauce
equal parts shredded cheddar and mozzarella cheese
flour tortillas
sour cream

Sauce
1/3 cup honey
1/4 cup lime juice
1 Tbsp chili powder
1/2 tsp garlic powder

Mix sauce ingredients together and let the meat soak in the sauce for at least 30 minutes.

Lightly coat a 9x13 pan with cooking spray. Pour a layer of green enchilada sauce on the bottom. Fill the flour shells with chicken and your desired amount of cheese. Roll up and put in pan. (I usually do 10-12 flour shells in a pan, depending on the size)

Spread a layer of sour cream over, then pour remaining enchilada sauce over the enchiladas and sprinkle cheese on top. Bake uncovered at 350° for 30 minutes, then broil until cheese is crisp and light brown.

Serve with lettuce, pico de gal, and a side of spanish rice