4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
1 comment:
Brandon really liked this dish. He said it tasted like something you'd get at Chevy's Restaurant. This one is a repeat for sure.
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