I could eat Mexican food every day of my life and not get sick of it. Growing up in Arizona, it felt like we actually did eat Mexican food almost every day. I’m always looking for a recipe to add to my Mexican repertoire to spice things up, but nothing can replace these Honey Lime Enchiladas.
Not only are they extremely easy, they seem to evoke all kinds of emotions from people. I had one man tell me these enchiladas saved his marriage. He told me his wife was a terrible
cook but now that she started making these once a week, he only has to choke down her meals the other six days. I even had a woman tell me she started crying when she first tasted them. While I’ve never actually cried when eating these, or made them to save my marriage, they are one of my favorites.
This recipe makes two pans of enchiladas so you can feed your family and freeze some for later. Or even better, take your extra pan of enchiladas to a friend who is sick or who just had a baby. Just beware for the array of emotions that may follow when they eat them.
Tip: When measuring the honey, spray your measuring spoon with cooking spray first -- then the honey will slide right out of your measuring spoon and save you a sticky mess to clean.