Lime Chicken Enchiladas

Name: Lime Chicken Enchiladas
Ingredients: 3 1/2 - 4 lbs chicken breasts; 1 cup chopped onion; 1/3 cup white wine; 2/3 cup chicken broth; 4 chopped garlic cloves; 2 teaspoons pepper; 2 teaspoons dried oregano; 2 1/2 teaspoons kosher salt; 2 1/2 limes; 16 ounces sour cream; 1/2 cup half-and-half; 1 lime, zest of; vegetable oil, to soften tortilla; 8 corn tortillas; 1 cup shredded cheddar cheese

15 ingredients

6 steps

Ingredients

3 1/2 - 4 lbs chicken breasts
1 cup chopped onion
1/3 cup white wine
2/3 cup chicken broth
4 chopped garlic cloves
2 teaspoons pepper
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
2 1/2 limes
16 ounces sour cream
1/2 cup half-and-half
1 lime, zest of
vegetable oil, to soften tortilla
8 corn tortillas
1 cup shredded cheddar cheese

Directions

1

In a medium stockpot combine the chicken, wine, broth, pepper, oregano only 2 teaspoons of the kosher salt, juice from 1 1/2 limes and water to cover the chicken fully. Bring to a boil, recue heat and simmer until chicken is cooked through and done.
2

Cool chicken for about 15 minutes and remove from the broth. Retain broth for future use if you would like. Cut or shred chicken into small pieces.
3

In a medium bowl mix together sour cream, half and half, and remaining 1/2 teaspoon of kosher salt, juice from 1 lime and the lime zest.
4

Preheat oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
5

Heat a small amount of oil over medium heat to soften each tortilla in the hot oil. It should only take a few seconds a side. Pat off excess oil with a paper towel.
6

Fill each tortilla with 1/2 cup of chicken. Roll tortilla up and place into the prepared pan, with the open side of the tortilla facing down. Top with the lime/sour cream mixture. Cover with cheddar cheese and back for 20 to 25 minutes making sure cheese melts and enchiladas are heated through. Enjoy!