the bomb.com enchiladas

growing up with mexican food as a main staple in my diet has made me super attracted to new mexican dishes. i found this one while blog stalking and the combination of ingredients intrigued me and thanfully it didn't disappoint. i used a full rotisserie chicken from sam's club instead of the 4 chicken breasts. go make these now! they are amazing.

{sweet lime chili enchiladas & sweet pepper rice}

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

in a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes. in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest. take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. roll up & place, seam side down in the salsa verde. repeat process until all tortillas are filled. after you remove all of the chicken, there will be remaining lime sauce in the bowl. to that sauce, add heavy cream & the remaining salsa verde. pour this mixture over the filled enchilada & cover with all the remaining cheese. bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly. serve with sweet rice.

{sweet pepper rice}

3 TBSP butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper. cook until soft & onion is translucent. add cilantro & salt & garlic powder, cook another minute. add rice & brown. watch closely as not to burn. dissolve sugar into chicken stock. when completely dissolve, add to rice. bring to a simmer, turn to low & cover. cook covered for 30 minutes. fluff with fork.