Honey Lime Chicken Enchiladas

Serves 4-6

2 cups rotisserie chicken
1 cup onion, diced
1 tbsp olive oil
1/4 c. chicken stock
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 cup honey
1/4 cup lime juice (1 frozen cube)
8 flour tortillas
2 cups monterey jack cheese
16 oz jar tomatillo (salsa verde) sauce
6 oz plain yogurt

1. In a large pan, heat oil, add onion, cook until translucent.
2. Add chicken, 1/4 c. chicken stock, 1/2 tsp. chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp pepper.
3. Bring to a boil, then reduce to low and simmer for 5-10 minutes.
4. Meanwhile, add 6 oz tomatillo sauce to 6 oz plain yogurt and stir. Set aside.
5. Remove chicken mixture from heat and add 1/4 cup honey and 1/4 cup lime juice.
6. Preheat oven to 350 degrees.
7. Lightly oil bottom of 9×13 pan.
8. Fill each tortilla with chicken mixture and some cheese. Roll and place in pan.
9. Bake uncovered for about 30 minutes or until tortillas are crispy.
10. Remove from oven and serve with yogurt sauce over top.

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