Monday, January 30, 2012

I like food, food is good.

So lately, being inspired by some blogs and of course Pinterest, I've been trying to make new things. I came to the realization after Abby was born, I suck at cooking. Before I was pregnant, we ate out a lot and when I did cook it was always the same. When I was pregnant, I avoided cooking like the plague due to the fact I ruined everything or got sick on everything, so when it came time to stop using the pregnancy card I realized that I really didn't cook a variety of foods.

Like I said, I suck at cooking. But with a little practice and easy recipes, I have become pretty good if I do say so myself. (but I guess you would have to ask Sam) I've tried many new recipes, but one of my favorites so far would have to be the Honey Lime Enchiladas, found in my new ward cook book. I'm really picky with what I cook. I usually don't like what I make, but these? These were different. I loved them. They are on my top 5 favorite things I've ever made. And they are SUPER easy.

1 1/2 lbs of pork or chicken, cooked & shredded. I used pork and cooked it in the crock pot just in water for 10 hours. I didn't know what else to use besides water and it turned out perfect.

1/3 c. honey
1/4 c. lime juice
1Tbsp. chili powder
1/2 tsp. garlic powder
1 can (28oz) green enchilada sauce
2 c. cheddar cheese, shredded
2 c. mozzarella cheese, shredded
10 (8in) flour tortillas.

You combine the honey, lime juice, chili powder, and garlic powder to make a sauce, and poor it over the shredded pork or chicken. Let it soak in the spray for 30 min. (I didn't think the sauce would cover all of it but it did. I would stir it midway through because the juice goes to the bottom of the bowl and those pieces of pork were a little more flavored than the rest of it.) Then you take a 9x13 baking pan and lightly spray it with non-stick baking spray. Pour some of the green enchilada sauce into the pan, just enough to coat the entire bottom. Fill tortillas with shredded meat and some of each cheese. Roll and place seam down in baking dish. Pour the remainder of the enchilada sauce over the enchiladas and sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 30 min. Then you broil it for 1-2 minutes until cheese on top is slightly brown and crispy.

I will definitively make this recipe again. Hope you enjoy it as much as we did!


  1. Yummy! That does sound good! I understand why you like it so much. It sounds like it would be a different good flavor with the lime. Plus anything with four cups of cheese is going to be amazing :)

  2. I made some lime chicken for some chicken tacos the other night...and I love the zing that lime creates! It makes it extra delicious :)
    I'm definitely going to have to try this one out...although without pork. I'll opt for chicken. For some reason...I can't get over the squeemishness (is that a word) that I get every time I think about eating pork. Except for bacon. Oh, and ham. Those don't bother me :). Weirdo...I know! Haha