member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Lime Chicken Enchiladas

    Source of Recipe

    www.razzledazzlerecipes.com (Chez Jose)

    List of Ingredients

    1 3 1/2- to 4-pound chicken, cut into pieces
    1 C. diced onion
    1/3 C. white wine
    2/3 C. chicken broth
    2 1/2 T. chopped garlic
    2 t. white pepper
    2 t. dried oregano
    2 1/2 t. kosher salt (divided)
    juice of 2 1/2 limes (divided)
    1 16 oz. container sour cream (2 C.)
    1/2 C. half-and-half
    pinch cayenne pepper, or to taste
    grated peel of 1 lime (green part only)
    vegetable oil for softening tortillas
    8 corn tortillas
    1 C. shredded cheddar cheese (4 oz.)

    Recipe

    In a medium stockpot, combine the chicken, onion, wine, broth, garlic, white pepper, oregano, 2 teaspoons kosher salt, juice of 1 1/2 limes and enough water to cover the chicken. Bring to a boil, reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes.

    Cool chicken 15 minutes and remove from broth. Strain broth and refrigerate or freeze for another use. Remove skin and bone from chicken and dice chicken meat into 1/2-inch pieces. Refrigerate until ready to use.

    In a medium bowl, stir together the sour cream, half-and-half, remaining 1/2 teaspoon salt, cayenne, the remaining juice of 1 lime and the grated lime peel. Refrigerate until ready to use.

    Preheat oven to 400¡F. Lightly grease a 9 x 13-inch baking pan. Over medium-high heat, heat about 1/8 inch vegetable oil in a large skillet. Soften each tortilla in the hot oil, turning once. This should only take a few seconds on each side. Add more oil to the skillet if necessary. Pat the excess oil from each tortilla with a paper towel.

    Fill each softened tortilla with 1/2 cup chicken. Roll tortilla into an enchilada and place into the prepared pan. Top with the lime/sour cream mixture. Sprinkle with cheddar cheese and bake for 20 to 25 minutes or until heated through. Serve immediately. Makes 8 enchiladas.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â