Lisa and Kelsey's Honey-Lime Chicken Enchiladas with Salsa Verde

by Rachael Ray Show Staff 9:00 AM, August 27, 2014


Aired August 27, 2014

Serves 6
For the Marinade: 
6 tablespoons honey
Juice of 2 large limes
1 tablespoon chili powder
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 rotisserie chicken, shredded
For the Salsa Verde:
1 pound tomatillos, husked
1/2 cup onion, diced
1 clove garlic, minced
1 jalapeño, minced with seeds and ribs removed
Juice of 1 lime
1/4 cup cilantro, chopped
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher salt
2 cups water
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded
1 cup half-n-half
For the Garnishes:
1/2 cup cotija cheese, crumbled
1/4 cup cilantro leaves
1 lime, cut into wedges
1/4 cup minced onion
Whisk marinade ingredients together and toss with chicken in a zip-top bag. Allow chicken to marinate while you make the salsa verde. 
To make the salsa verde, combine all of the ingredients in a saucepan and pour the water over the top. Bring to a boil over high heat, reduce to medium-high and simmer until the tomatillos are soft; about 8-10 minutes. Using a blender or a food processor, carefully purée the mixture (in batches, if necessary) until smooth. 
Pour about 1/2 cup of the salsa verde on the bottom of a greased 9x13” baking pan.
Spoon about 1/3 cup of the honey-lime chicken down each tortilla and top with shredded cheese; roll up. Reserve the marinade and about 1 cup of the shredded cheese to top the enchiladas with.
Place the rolled tortillas seam side down in the pan. Mix the remaining enchilada sauce with the half-n-half and leftover marinade. Pour sauce over the enchiladas. Sprinkle with remaining cheese.
Bake at 375°F for 15 minutes until brown and crispy on top. If necessary, turn the oven to a low broil cooking until browned and bubbly on top. 
Garnish with crumbled cotija cheese, fresh cilantro, lime wedges, and minced onion, if desired.