I just have to say, Amber's Kitchen is my new favorite source for recipes! I started following her for bread recipes and then started branching out and trying her main dishes. Every one I have tried has been our favorite! Please check her out! (Her cinnamon rolls are perfection!). With my husband's allergy to chicken, I really haven't had the nerve to try chicken enchiladas with turkey. I just didn't think they would turn out right. But after I saw the cream sauce to pour over these enchiladas, I just had to try them. So I cooked my turkey all day in the crock pot so it was just falling apart and then added it to the recipe. My husband looked pretty skeptical at first, but after the first bite gave me some of the biggest praise I've received since cooking without chicken, pork, and beef. So I definitely had to save this recipe!
Ingredients:
*4 cups of shredded chicken breast*1/2 teaspoon salt
*1/2 teaspoon chili powder
*1/2 teaspoon cumin
*2 tablespoons honey
*2 granulated lime packets or the juice of one lime
*8-10 soft taco size tortillas
*1.5 cups grated cheese
*4 tablespoons butter
*1/2 cup flour
*1 16 oz. jar salsa verde (or use a large jar of enchilada sauce)
*2 cups chicken broth
*1/2 cup heavy whipping cream
Directions:
1. In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until we’ll combined.
2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.
3. Add heavy cream and remove from heat.
4. Season the shredded chicken with salt, chili powder, cumin, lime, and honey. Mix together.
5. Layer tortillas with chicken, then cheese. Roll up.
6. In a 9x13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce and sprinkle with the remaining cheese.
7. Bake at 400 for 15-20 minutes, uncovered. Serve immediately!
