Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 4 cup Chicken Breast (4 cups of shredded chicken breast); ½ tsp Table Salt (1/2 teaspoon salt); ½ tsp Chili Powder (1/2 teaspoon chili powder); ½ tsp Cumin Seeds (1/2 teaspoon cumin); 2 tbsp Honey (2 tablespoons honey); 2 pieces Granulated Lime (2 granulated lime packets or the juice of one lime); 8 pieces Tortilla (8-10 soft taco size tortillas — up to 10); 1 ½ cup Cheese Stick (1.5 cups grated cheese); 4 tbsp Unsalted Butter (4 tablespoons butter); ½ cup All-Purpose Flour (1/2 cup flour); 1 piece Salsa Verde (1 16 oz. jar salsa verde (or use a large jar of enchilada sauce)); 2 cup Chicken Broth (2 cups chicken broth); ½ cup Heavy Cream (1/2 cup heavy whipping cream)

Chicken Enchiladas - Main Dishes (Mexican)

40 minMexican

Servings10

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Egg Free

Steps

1In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until well combined.
2When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.
3Add the heavy cream and remove from heat.
4Season the shredded chicken with salt, chili powder, cumin, lime and honey. Mix together.
5Layer tortillas with chicken, then cheese. Roll them up.
6In a 9x13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.
7Bake at 400° F for 15-20 minutes, uncovered. Serve immediately!