Cooking Wright

Chez Jose Lime Chicken Enchiladas


1 3.5-4.5lbs. Chicken, cut into pieces
1 cup diced onion
1/3 cup white wine
2/3 cup chicken broth
2 1/2 tablespoons chopped garlic
2 1/2 teaspoons white pepper
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt (divided)
Juice of 2 1/2 limes (divided)
1 16-oz container sour cream
1/2 cup half-and-half
pinch of 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


Combine in a medium stock pot the chicken, onion, white wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons kosher slat, juice of 1 1/2 limes and enough water to cover the chicken. Bring to a boil, reduce head 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 degrees. Lightly grease a 9x13 baking pan. Over medium-high heat, heat about 1/8 inch vegetable oil in a large skillet. Soften each tortilla in the oil, turning once. this should only take a few seconds on each side. Add more oil to the skillet as needed. Pat the excell 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 20-25 minutes until heated through. Serve immediately.

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