Prep: 40 mins | Cook: 20 mins | Total Time: 1 hour | Yield: 8-10 servings

Ingredients:

For the sauce:

1 16-oz. bottle mild salsa verde

1 cup fresh cilantro, tightly packed

For the enchiladas:

3 cups shredded rotisserie chicken breast

3 cups Monterey jack cheese, about 12 oz.

1/2 cup finely chopped fresh cilantro

1 medium jalapeño, finely chopped (optional)

2 tsp honey

2 tbsp fersh lime juice

1 tsp garlic powder

kosher salt and freshly ground black pepper, to taste

8 8″ flour tortillas

For the diced pickled red onion:

1/2 medium red onion, peeled and diced

1/4 cup white wine vinegar, or any other mild vinegar

1/4 cup water

1 tsp sugar

1/2 tsp kosher salt

Instructions:

  1. Preheat oven to 425°F. Spray a 9×13″ pan with cooking spray or oil it lightly. Set aside.
  2. Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.
  3. Combine chicken, 1 cup cheese, 1/2 cup chopped cilantro and diced jalapeño (if using) in a medium-sized bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.
  4. Drizzle about 2 tsp of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about 1/3 cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.
  5. Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups cheese over the sauce. Leave a 1″ border that’s not covered with sauce and cheese. (The edges crisp up in the oven and are delicious!)
  6. Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion if desired.
  7. While the enchiladas are baking, prepare pickled red onions. Combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper towels.