Saturday, November 1, 2014

Honey Lime Pepper Jack Salsa Verde Chicken Enchiladas




1 1/2 lbs chicken (I use about half a Costco rotisserie chicken)

Marinade:
1/2 cup honey
1/2 cup lime juice
1 T chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp chipotle powder
1 tsp onion powder OR dried flakes 
garlic powder
salt and pepper to taste

1 16 oz bottle Salsa Verde
8-10 flour tortillas (I use the wheat ones)
3 cups shredded pepper jack cheese
2 cups monterey jack cheese

Garnishes:
cilantro
avocado
sour cream
salsa

Prepare marinade.  Place shredded chicken in with marinade and let set for 10 minutes.  Remove chicken and place in strainer allowing marinade to drain back in bowl.  

Take 1/4 cup salsa verde and pour into a greased 9X13" pan.  Heat tortillas for a few seconds on each side and fill with marinated chicken and both cheeses.  Roll into a burrito and place in pan.  When all are filled add the remaining salsa verde to the marinade and pour over burritos.  Top with remaining cheese.  Bake at 350 degrees for 30 minutes.  

The flavor on these is divine!  If they sit for a day or two they are even better!

Modified from a recipe on my Pinterest board:
http://www.carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/