Honey Lime Enchiladas

Honey Lime Enchiladas 1.5 lbs pork or chicken, cooked and shredded {Sauce} 1/3 c honey (I used about 2/3 c) 1/4 c lime juice (I used about 1/3 c) 1 Tb chili powder (I used about 1/2 Tb) 1/2 tsp garlic powder 2 (10 oz) cans green enchilada sauce equal parts mixed together of: mozzarella cheese, shredded cheddar cheese, shredded flour tortillas Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.