-
1
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
-
2
Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later.
-
3
In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
-
4
Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
-
5
Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
-
6
To Assemble the Enchiladas:
-
7
Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese.
-
8
Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.
