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!