Lime Chicken Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 1/2-4 lbs chicken breasts
• 1 cup chopped onion
• 1/3 cup 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

Recipe

• 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!