- 4 chicken breasts(1 1/2 pounds)
- 1 16 oz. bottle mild salsa verde(I like Herdez)
- 8-10 flour tortillas
- 3cups shredded pepper jack cheese
- 2cups shredded Monterey jack cheese(optional for EXTRA cheesiness)
10 Minute Marinade
- 1/3-1/2cup honey
- 1/2cup lime juice
- 1tablespoon chili powder
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1/2teaspoon smoked paprika
- 1/2teaspoon cumin
- 1/2teaspoon salt
- 1/4-1teaspoon chipotle powder(1 is very spicy)
- 1/4teaspoon black pepper
- sour cream
To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
Meanwhile, lightly spray a 9×13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.