Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas

By Stef -

These were yum and get a 7.5.  I only used 1/4 tsp. chipotle pepper and they were plenty hot. Also, I added a can of black beans to the filling so that there was some fiber in the meal. The recipe came from carlsbadcravings.com.

  • 4 chicken breasts (1 1/2 pounds) I used 2 breasts

  • 10 Minute Marinade
  • 1/3-1/2 cup honey* I used 1/4 C. minus 1 TBS
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1/2-1 teaspoon chipotle powder I used 1/4 tsp.
  • ¼ teaspoon cayenne pepper (optional) I left this out
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  • 1 16 oz. bottle salsa verde Jared made some homemade salsa verde, so I used 5 oz. of that and then used canned salsa verde for the rest. 
  • 8-10 flour tortillas
  • 3 cups Pepper Jack cheese, shredded I left this out
  • 2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness) I also used 1/2 C. cheddar and cold jack

  • Garnish
  • Sour Cream
  • Cilantro
  • Avocados
  • Black beans

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