Prep 30 mins
Cook 55 mins
A wonderful version of chicken enchiladas. The flavors work very well together and it's easy to make, a must try recipe.
- 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
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
- 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.
- 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!
These were a hit in my house. I made a few minor changes though. I used all chicken broth instead of the wine, and as far as the chicken goes, I added a little of the sour cream mixture to it, along with a little shredded cheddar and adobo sauce, so it wouldn't be too dry. I was able to make about ten enchiladas - and they were all gone... Thanks!