Easy Salsa Verde Enchiladas

Ingredients

• 4 cups shredded rotisserie chicken (or cooked and shredded chicken breast)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons honey
• 1 1/2 limes, juiced
• 13-16 corn tortillas
• 2 cups grated cheddar cheese
• 2-3 cups grated Monterey Jack cheese
• 5 tablespoons butter
• 1/3 cup flour
• 1 jar roasted salsa Verde (medium)
• 1 four oz can roasted diced green chilies
• 2 cups chicken broth (15 oz can)
• 1/2 cup heavy whipping cream
• 2 1/2 tablespoons water
• 1 1/2 tablespoon olive oil for bottom of pan
• Chopped cilantro, green onion, & sliced avocado for topping

Method

1. 1

   Shred rotisserie chicken to make 4 cups. Combine with lime juice, honey, salt, chili powder, cumin, smoked paprika, and cayenne pepper, mixing well by hand or with a spatula, then set aside. Preheat oven to 400°F.

2. 2

   Grate the cheddar and Monterey Jack cheeses and toss them together.

3. 3

   In a saucepan, melt butter over medium heat. Add flour and stir constantly, letting it simmer for 60 seconds while stirring. Whisk in the salsa verde, followed by the chicken broth, green chilies, and water. Bring to a light simmer, stir in the heavy cream, and remove from heat.

4. 4

   Heat vegetable oil in a skillet over medium heat and flash fry each corn tortilla for 5 to 10 seconds per side to soften.

5. 5

   Grease the bottom of a baking dish with 1 1/2 tablespoons olive oil and spread 2 ladles full of sauce across the bottom.

6. 6

   Fill each softened tortilla with seasoned chicken and cheese, roll tightly, and arrange seam-side down in the baking dish.

7. 7

   Pour the remaining sauce over the enchiladas and top with the remaining grated cheese.

8. 8

   Bake uncovered at 400°F for 15 to 20 minutes, until the cheese is melted, lightly browned, and the sauce is bubbling.

9. 9

   Garnish with chopped cilantro and green onion, and serve with sliced avocado or guacamole.