Pepper jack cheese, salsa verde, and a spicy honey lime marinade make these enchiladas unique and oh so yummy!
This recipe is a unique twist on the traditional enchilada, replacing red enchilada sauce with salsa verde, and using spicy pepper jack as the featured cheese. I saw the recipe here on Carlsbad Cravings and couldn’t wait to try it, as I am crazy about anything made with pepper jack–one of my favorite cheeses.
The chicken is marinaded in a spicy honey lime marinade that gives it a distinct flavor. Because I felt it was a tad too sweet, I reduced the honey from 1/2 cup to 1/4.
These enchiladas are easy to make ahead, stick in the fridge, and bake the next day. They are filling and rich, and most of my family could only eat half of an enchilada. You could surly feed a small crowd with a dish of these.
If you try this, I’d love to hear what you think! Do you prefer traditional enchiladas, or is this a yummy new twist that you’ll make again and again? As always, thanks for reading! Be blessed, and stay savvy!
Serving Size: 1
Amount Per Serving: Calories: 6429 Total Fat: 340g Saturated Fat: 131g Cholesterol: 1897mg Sodium: 8978mg Carbohydrates: 204g Sugar: 82g Protein: 606g