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1
To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
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2
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
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3
Meanwhile, 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.
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4
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
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5
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
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6
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
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7
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
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8
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.
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9
*If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.
