This is one of our favorite recipes as a family. In fact, I think Chad may have even declared after I made this for the first time, "OHMYGOSH-don't make any other meal other than this ever for the rest of my life." Yeah, they're THAT good. [Original recipe found here.]
Honey-Lime Pork Enchiladas:
Ingredients-
about a 2lb pork roast
assorted seasonings (salt, pepper, garlic, onion, etc.)
1/4 c. water
Marinade:
1/2 c. honey
1/2 c. lime juice
1 tsp. garlic powder
1 Tbs. chili powder (less if you like a little less kick)
20-22 flour tortillas
shredded cheese (anywhere from 2-4 cups)
Sauce:
2 c. mild green enchilada sauce
1 c. half and half (or HWC, I've used both)
1. Put pork roast in the crockpot with water and sprinkle with various seasonings. Let cook on low for 7-8 hours or high for 5-6 hours.
2. When the pork is done, shred it and put it in the marinade. You can leave it in there anywhere from a few minutes to a few days. It's all good either way.
3. Then preheat oven to 350, drizzle just a little sauce in the bottom of each pan, assemble enchiladas with about 1-2 Tbs. of meat and some cheese and then roll and tuck in pan. (This makes a lot of enchiladas, about 22, so you'll need a few pans. This is a great recipe to freeze too, just adjust your cooking time to be a little longer if you do.)
4. Cover enchiladas with sauce and then cheese and bake for 30-45 minutes. (Mine usually cook for about 38 to get them just a little bit brown and crispy on the edges.)
5. Then dish and eat! I usually serve this with Mexican rice and corn or beans. Yummmm!
