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1
In a small bowl, mix together the honey, lime juice, chili powder, garlic, and chopped cilantro.
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2
Stir to combine.
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3
Place that marinade mixture in a gallon-sized Ziploc bag.
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4
Add the cooked shredded choice of meat and shake to coat all of the meat with all of the mixture.
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5
Marinate for as long as you can.
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6
If you only have 30 minutes, that is ok.
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7
If you can have it sitting in your fridge for a couple hours, that is great too!
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8
Preheat oven to 350 degrees.
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9
To assemble, pour enough green enchilada sauce just to cover a 13 x 9 baking pan that you have sprayed with non-stick spray.
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10
Fill the flour tortillas with desired amount of meat mixture (see note below), top with desired equal amounts of cheddar and mozzarella cheese, roll up and place in the baking dish.
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11
In a medium bowl, mix together remaining enchilada sauce, a dollop (heaping tablespoon) of sour cream, and all the leftover marinade from the bag.
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12
Since this marinade was sitting in cooked meat, it is totally ok to use.
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13
There may not be much of it left, but even a little bit will help tie in the flavors.
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14
Top enchiladas with green sauce; you probably wont use all of it.
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15
You can save it for another time, or just toss the rest.
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16
I never like to tell people how much cheese they like, so, sprinkle as much cheddar/mozzarella cheese mix as your little heart desires on top.
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17
Bake in a 350-degree oven for 30 minutes until warm and bubbly.
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18
Turn on your broiler at the end just to crisp and brown up the cheese.
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19
Note: if you have leftover meat mixture, use it for a chicken cheese quesadilla the next day or to top off a Tex Mex salad.
