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!
Pepper Jack Chicken Enchiladas with Salsa Verde
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
2-3 chicken breasts (11/2 pounds)
salsa verde (16 oz jar)
10 flour tortillas
3-4 cups pepper jack cheese (I use Boar's Head)
1/4 cup honey
1/2 cup lime juice
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2-1 teaspoon chipotle powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
To make chicken, sprinkle with EVOO, salt & pepper.
Bake 45 minutes or until juices run clear and internal temp is 165 degrees.
Shred chicken with a fork; set aside.
In a large bowl, whisk together the marinade ingredients (honey through black pepper).
Add the shredded chicken. Let marinate 10 minutes.
Lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side.
After chicken has been sitting 10 minutes, remove chicken to a plate, reserving excess marinade.
Whisk excess marinade into the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and pepper jack cheese.
Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish.
Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas.
Sprinkle with remaining Pepper Jack cheese.
Bake uncovered at 350 degrees for 30-45 minutes or until cheese bubbles and turns golden.