Chicken or Pork Enchiladas

Chicken or Pork Enchiladas

Cook Meat first (I usually cook in a Crockpot; it makes extras for another batch of enchiladas or tacos another night)

1 jar salsa (16oz) (I use a verde salsa, but you can use a red)
1 package taco seasoning (optional, sometime I just use half)
1 lime, juiced
3 Tbsp of chopped cilantro (sometimes I use the dried cilantro flakes, in that case just use 1.5 Tbsp)
4 Tbsp of Honey (optional)
3 lbs of meat (either chicken or pork should or butt roast)

Place everything in the Crockpot and cook on low for 6-10 hours, then shred the meat in the pot and let it soak up all of the juices. (FYI- pork is very juicy)

Enchilada Sauce:
5 Tbsp of Lime juice
1 tsp. of garlic powder
½ tsp. chili powder (unless you like yours with a kick, then add more)
16oz salsa verde or green enchilada sauce (I use the El Paso green enchilada sauce)
½ cup heavy cream

Mix it all together so it is blended well.

Make Your Enchiladas:
Preheat oven 350. Put a little bit of the sauce at the bottom of the pan. Take your tortillas and add sauce, meat, and cheese and then roll. Place in pan right next to each other. Cover with remaining enchilada sauce and top with cheese. Cover with tin foil and bake for 30-35 minutes, you can take the tin foil off for the last 5 minutes to give it a nice bubbly look.