Honey Lime Enchiladas

Here it is, the enchilada recipe to beat all other enchilada recipes.

I found this recipe a few weeks ago, before we decided to go cold turkey off artificial stuff in our food.

I was saddened to see that our favorite enchilada sauce is poisonous.

I though, "Oh no, I will never enjoy the best enchiladas on earth ever again."

*sad, cry*

Then I got to thinking, it really can't be that hard to make homemade enchilada sauce, after all people have been making this Mexican classic far longer than Old El Paso has been mass producing their yummy, but deadly sauce. After a few clicks on the ever amazing world wide web I found a recipe to make home made enchilada sauce mix.

You mix several spices in a baggie and there you have it, ready for use whenever you feel the enchilada hankering.

I almost fainted when I found out how easy it was.

So here is to recipe for the sauce mix, no MSG added, I promise!

Enchilada Sauce Mix

INGREDIENTS:

1/4 c. cornstarch

1(6 oz.) pkg. dry chili powder

1 tsp. garlic powder

1 1/2 tbsp. salt

1 tsp. cumin

1/2 tsp. oregano

1/2 tbsp. paprika

DIRECTIONS:

Mix all ingredients and store in an airtight container until ready to use.

To make sauce, combine one 8 oz can tomato sauce plus one can of water and 1Tablespoon seasoning mix. Heat in sauce pan and bring to a boil. Turn down heat and simmer about 5 minutes.

And now for the best part, the tastiest enchiladas you have ever eaten, or your money back!

Honey Lime Enchiladas

INGREDIENTS:

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 medium onion, chopped
1 lb ground pork
12 corn tortillas
1 cups of Mozzarella cheese , shredded

1 batch of enchilada sauce (see above)
2 Tablespoons fresh chopped cilantro, divided

DIRECTIONS:

Preheat over to 350 degrees.

In a sauce pan saute onion until it is soft. Add pork and cook until well browned. Pour off excess fat.

While the pork is cooking combine the honey, lime juice, garlic, chili powder, and 1 1/2 Tablespoons of the cilantro in a small bowl. Whisk to combine.

Pour this mixture over the meat and let sit while you warm the tortillas on a griddle.

You must warm the corn tortilla first so they don't crack when you roll them up. When tortillas are warmed fill each with meat mixture and place them seam side down in a baking dish.

Once all tortillas are filled pour enchilada sauce over the enchiladas. Sprinkle with cheese.

Bake in preheated oven for 15-20 minutes or until cheese is melted and sauce is bubbly.

Garnish with remaining 1/2 Tablespoon cilantro.

These are really good served with fresh tomatoes and diced avocado and a fresh salad.

You can make these with chicken instead of pork and they are still fabulous. This time I used 1/2 the pork and I threw in some left over rice and black beans we had in the fridge and they were still so, so good. I imagine you could use only rice and beans for a vegetarian dish, though I've never tired it.

As you can see this was a huge hit at our house, there was barely a crumb left.

If the pan was not so hot they might have licked it clean.

And the best part?

It was not toxic waste!

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