Honey Lime Chicken Enchiladas

Mix the first four ingredients together and toss with the shredded chicken. Place ingredients into a Ziplock bag and let marinate for at least 1 hour and preferably 6-8 hours in the refrigerator.

Pour about 1/2 cup enchilada sauce on the bottom of a greased 9x13 baking pan.

Fill flour tortillas with chicken and shredded cheese, saving about 1 cop of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with half and half, cream and leftover marinade.

Pour sauce on top of the enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serves 6

Enchilada sauce recipe

2-3 tablespoons olive oil

1 medium yellow or white onion, chopped

5 cloves garlic, crushed or minced

1 green pepper, seeded and roughly chopped

1 jalapeno pepper, seeded and chopped

1-16 ounce jar Salsa Verde

12 ounces tomatillos, chopped, about a pound before husking

1 cup cilantro, chopped

1-14 ounce can chicken broth

salt to taste

Heat oil in a medium saute pan and cook onion until it is softened, about 5 minutes over medium heat. Add garlic and sauce for another two minutes. Remove from heat.

Place all of the remaining ingredients in a blender, or us a hand immersion blender and blend until smooth. Use in recipes calling for green enchilada sauce. Yields about 5-6 cups sauce. This sauce freezes well.