Honey Lime Pork Enchiladas Recipe |
Author: The Crafting Chicks
- 2 pound pork roast (I used a pork loin roast from Costco)
- Assorted seasonings such as seasoning salt, pepper, garlic powder (or 2 cloves fresh garlic or minced garlic), onion powder (or 1 medium sliced onion)
- ¼ cup water
- Honey Lime Marinade:
- ½ cup Honey
- ½ cup Lime juice
- 1 tsp. garlic powder
- 1 T. chili powder (optional; we don't like spicy so I only use 1 tsp or leave it out completely)
- Other enchilada ingredients:
- 20-22 Flour Tortillas--Medium, soft taco size (I love Costco's uncooked tortillas!)
- 2 cups Mild Green Enchilada Sauce
- 1 cup Half and Half (can use fat-free)
- Shredded cheddar and mozzarella cheese (about 2-3 cups each--you could put less or more cheese in each enchilada)
- Non-stick cooking spray (spray your baking dishes)
- We love to serve our enchiladas with sour cream and avocados too.
- Cooking the Pork:
- Spray crock-pot with cooking spray.
- Place pork roast into crock-pot with ¼ cup water; sprinkle desired seasonings on top of the pork roast.
- Cover and cook on LOW for 7-8 hours or HIGH 5-6 hours.
- Shred pork into smaller pieces.
- Add pork to the honey-lime marinade.
- Honey Lime Marinade:
- Whisk the marinade ingredients together in a large bowl.
- Add the shredded cooked pork and toss to evenly coat.
- Cover and refrigerate for at least a half hour, preferably a few hours.
- Assembling the Enchiladas:
- If you use the uncooked flour tortillas, cook them on a skillet until lightly browned on each side.
- While cooking those, mix the mild green enchilada sauce with the half-and-half.
- Pour a little bit into each of your baking dishes, just enough to cover the bottoms of your dishes.
- Gather your cooked tortillas, marinated pork, and cheeses and assemble the enchiladas. I lay out about 10 tortillas on my counter at the same time and do them all at once.
- Roll up the tortillas and place with the seam side down in your baking dishes.
- I usually use a few 9x13 inch and a few 8x8 inch ones too.
- Pour the enchilada/half-and-half sauce on top of the rolled up enchiladas. I don't like to pour too much on, sometimes I have a little bit of the sauce left over. Do what feels right to you. :)
- Top with cheeses and bake in 350 degree oven for 30 minutes. (45-60 minutes if frozen).
- Cheese will be browned and bubbly. SO GOOD.
- You can freeze them if you aren't going to bake them right away---wrap tightly with saran wrap then with tin foil. These work well in those disposable baking pans as well, especially if you are taking a meal to someone else.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/honey-lime-pork-enchiladas-recipe/
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