4 chicken breasts cooked in skillet with chicken broth (see below)
10 MINUTES MARINADE
1/3 cup honey
1/2 cup lime
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2-1 teaspoon chipotle powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 16oz bottle salsa verde (I used Herdez)
8-10 uncooked flour tortillas
3 cups pepper jack cheese, optional
2 cups Monterey Jack cheese, shredded
Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken over, then add 1 cup chicken broth to skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked through and tender enough to shred. Add more broth if needed. Remove from skillet and rest for 5 minutes before shredding.
In a large bow, whisk together the marinade ingredients and add shredded chicken. Let marinade for 10 minutes.
Spray a 9x13 pan with spray and pour 1/4 cup salsa verde evenly over the bottom. It will barely cover. Save the rest.
Cook the tortillas according to directions.
Remove chicken from marinade to a plate. Add the rest of the salsa to the marinade, stir and set aside.
Assemble enchiladas by filling each tortilla with chicken and a small handful of cheese. Roll each tortilla and place in the baking pan. Pour the salsa verde mix over the enchiladas and add cheese to the top.
Bake at 350º for 30 minutes then broil until cheese is golden.