Ingredients

The following ingredients have 8 Servings
  • 1 rotisserie chicken (skin removed and deboned, cut into small pieces. )
  • 1/2 cup tequila
  • 3/4 cup brown sugar
  • 1/2 cup lime juice (freshly squeezed)
  • 1 1/2 Tbsp chili powder
  • 1 tsp garlic powder
  • 8-10 flour tortillas (10-inch )
  • 4 cups shredded Monterey jack cheese (or a Mexican blend)
  • 1 cup green enchilada sauce
  • 1 cup jarred salsa verde
  • 1 cup Crema (Mexican cream)

Instruction

  • To begin, mix together the tequila, brown sugar, lime juice, chili powder, and garlic powder until the brown sugar is dissolved.
  • Place the shredded chicken in a plastic storage bag or bowl and pour in the marinade making sure all of the chicken pieces are saturated. Let the chicken marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours.
  • When you are ready to assemble and cook, preheat your oven to 350 degrees F.
  • To begin, mix the green enchilada sauce with the salsa verde and Crema.
  • Spray a 9x13 baking dish with a non-stick cooking spray. Pour 1/2 cup of the enchilada sauce mixture into the bottom of the dish and spread out.
  • Drain the chicken mixture and reserve any remaining marinade. Mix the chicken with 3 cups of the shredded cheese.
  • Put a heaping 1/2-cup of the chicken mixture down the center of each tortilla and roll up as tightly as you can. Place the rolled tortillas in your baking dish seam side down. Repeat for the rest of the tortillas. You should be able to fit 8 enchiladas in the dish.
  • If you have any leftover marinade, mix up to 1/2 cup with the enchilada sauce you made earlier. Pour this mixture over the enchiladas and top with 1 cup shredded cheese.
  • Bake at 350 degrees for 35-40 minutes, or until the mixture is bubbling and the cheese has melted. Let sit for about 5 minutes and serve. Enjoy!