Honey Lime Chicken Enchiladas

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 Bay leaf
  • 1 Lime, juice from
  • 1 Lime, zest from

• Canned Goods

  • 1/3 cup Chicken broth

• Condiments

  • 3/4 cup Honey
  • 1 cup Salsa verde

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 6 Flour tortillas

• Dairy

  • 1 cup Cream

Found on longbournfarm.com

Ingredients

• 3 boneless, skinless chicken breasts (about 1 1/2 pounds total)
• 1/3 cup chicken broth
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 bay leaf
• 3/4 cup honey
• Juice from 1 lime
• 1 cup salsa verde
• 1 cup cream
• Zest from 1 lime
• 6-8 flour tortillas, I use 8 inch.
• 2 cups shredded monterey jack, colby jack, or cheddar cheese.

Directions

• Place chicken, spices and honey in the crock pot for 4 hours on low.
• Shred chicken and add lime juice, stir to combine.
• Combine salsa verde, cream, and lime zest.
• Spread about 1/2 cup of the sauce in the bottom of a 9x13 pan.
• Warm the tortillas briefly in the microwave for 10-15 seconds.
• Fill with chicken mixture, for the size of tortillas I used (8 inch) it was about 1/4-1/3 cup for each tortilla.
• Place in filled tortillas in the pan, seam side down.
• Pour remaining sauce over the top, spreading it so each tortilla is coated.
• Top with cheese.
• Bake at 350 degrees F covered for 25 minutes. Uncover and bake 5-10 more until cheese is melted and bubbly.

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