Step 1

Cook ground pork until almost completely browned, drain any excess grease.

Step 2

Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.

Step 3

Add chicken broth and salsa verde, cook 2-3 minutes.

Step 4

Combine all ingredients, stirring to combine well.

Step 5

Preheat oven to 450 degrees F.

Step 6

Spread about 1/3 cup of sauce in the bottom of a 9x13 baking dish.

Step 7

I am a big fan of Pyrex and this baking disheven comes with a cover.

Step 8

If using corn tortillas, lightly char the tortillas (one at a time) on a gas burner or under the broiler (all at the same time), this only takes 1-2 minutes.

Step 9

OR If using flour tortillas, microwave all the tortillas together for 30-45 seconds until soft and pliable.

Step 10

Dip prepared tortillas in sauce, coating both sides.

Step 11

Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.

Step 12

Wrap tightly and place seam side down in the baking dish.

Step 13

Repeat until filling is gone, I usually get 14-16 enchiladas from the recipe (see note).

Step 14

Pour remaining sauce over the enchiladas, spreading it evenly with the back of a spoon

Step 15

Top with remaining cheese.

Step 16

Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.

Step 17

Top with scallions and cilantro and serve with lime wedges.