Easy Salsa Verde Enchiladas with Corn Tortillas | Dinner | Umami

Ingredients

• 4 cups of shredded rotisserie chicken (or cooked and shredded chicken breast
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons honey
• 1 1/2 limes, juiced
• 13-16 corn tortillas
• 2 cups grated cheddar cheese
• 2-3 cups grated Monterey Jack cheese
• 5 tablespoons butter
• 1/3 cup flour
• 1 jar roasted salsa Verde (medium)
• 1 four oz can roasted diced green chilies
• 2 cups chicken broth (15 oz can)
• 1/2 cup heavy whipping cream
• 2 1/2 tablespoons water
• 1 1/2 tablespoon olive oil for bottom of pan
• Chopped cilantro, green onion, & sliced avocado for topping