4 chicken breast, 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, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.
Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.
After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Review: These were so SO good! It's making my mouth water even thinking about them right now. The only thing a changed about this recipe is that along with the honey I also added a little bit of brown sugar just because my family likes things a bit sweeter.
Recipe from: Dish Delish
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, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.
Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.
After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Review: These were so SO good! It's making my mouth water even thinking about them right now. The only thing a changed about this recipe is that along with the honey I also added a little bit of brown sugar just because my family likes things a bit sweeter.
Recipe from: Dish Delish
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