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Lime Chicken Enchiladas

Source of Recipe

unknown


List of Ingredients

1 3 1/2- to 4-pound chicken, cut into pieces
1 cup diced onion
1/3 cup white wine
2/3 cup chicken broth
21/2 tablespoons chopped garlic
2 teaspoons white pepper
2 teaspoons dried oregano
21/2 teaspoons kosher salt (divided)
Juice of 21/2 limes (divided)
1 16-ounce container sour cream
1/2 cup 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 cup shredded cheddar cheese




Recipe

Combine in a medium stock pot the chicken, onion, white wine, chicken
broth, garlic, white pepper, oregano, 2 teaspoons kosher salt, juice
of 11/2 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,
remaining1/2teaspoon salt, cayenne, the remaining juice of 1 lime and
the grated lime peel. Refrigerate until ready to use.

Preheat oven to 400 degrees. Lightly grease a 9-by-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 with1/2cup 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.