Easy Salsa Verde Enchiladas with Corn Tortillas

• total time: 18 minutes

Ingredients

4 cups of 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

Directions

Shred rotisserie chicken. Use 4 cups. Spice it up and add juiced limes, honey, salt, chili powder, cumin, smoked paprika, and cayenne pepper. Mix with spatula or by hand and set aside. (or cook and shred chicken breast). Preheat oven to 400°.

Grate the cheeses and toss together.

Make Roux. In a saucepan, melt butter over medium heat. Add flour and stir constantly. Bring to a simmer for 60 seconds while stirring. Add salsa Verde and whisk together. Add chicken broth, green chilies, and water. Bring to a light simmer and add heavy cream. Stir well and remove from heat.

Heat some vegetable oil in pan over medium heat, and flash fry each corn tortilla for 5 to 10 seconds on each side.

Grease bottom of pan with 1 1/2 tbsp olive oil. Add 2 ladles full of sauce in bottom of pan. Layer corn tortillas with chicken and cheese. Roll up and put in pan. Should make 13-16 enchiladas.

Top enchiladas with remainder of sauce and grated cheese. Can add a little extra cheese if desired.

Bake uncovered at 400° for 15 to 20 minutes, or until cheese is nice and melted (starting to lightly brown even) and sauce is bubbling. Top with chopped cilantro and green onion. Delicious served with sliced avocado (or guacamole) and salsa. ENJOY!!!