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Ingredients One per line	1.5 lbs. chicken or pork, cooked and shredded ⅓ cup honey ¼ cup lime juice (about 2 limes) 1 Tbsp. chili powder ½ teaspoon garlic powder 1 4 oz. can diced green chiles 2 10 oz. cans green enchilada sauce Equal parts mozzarella & cheddar cheese, grated (monterey jack works fine) 8-10 flour tortillas
Directions One per line	After chicken/pork is cooked and shredded, combine with green chiles, 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. Serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.
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