Lime and Chicken Enchiladas

Lime and Chicken Enchiladas

1 lb chicken breast
1 pint sour cream
1 lb cheddar, provolone, Monterey jack
1-15 oz. can chicken stock
or combo shredded cheese
1 ½ tsp chili powder
4 limes, room temperature
2 T flour
2 small onions, diced
2 T butter
1 jalapeno, seeded and diced
Salt to taste
Garnish with sliced olives, diced tomatoes,
¼ cup canola oil
or sliced green onion
24-30 corn tortillas

Cook chicken breast, chicken stock plus one can of water, one diced onion and diced
jalapeno over high heat. Bring to a boil, reduce heat to low and cover. Cook about 45
minutes. This step can be done a day in advanced or started and simmered on very low
heat for a couple of hours. Lightly zest the limes. Reserve fresh zest for later. Juice the
limes after zesting, reserving the juice. You can throw out the empty skins, though! In
another sauce pan, melt the butter. Add the flour and mix together while cooking for a
minute or two. Add to the flour and butter mixture the reserved lime juice, the cooking
liquid from the chicken—it’s okay to let some onion and jalapeno chunks in there—and
the sour cream. Bring to a boil. The sauce should thicken as it starts to boil. Reduce heat
to low, add the chili powder and reserved lime zest. Salt to taste, simmer on low until
ready to use.
Pour canola oil onto a plate. Gently dip one side of a tortilla into the oil to cover one side.
Use only enough oil to lightly cover the tortilla. For each dipped tortilla I smear the oil
onto one or two other tortillas. Stack the oiled tortillas on a plate.
Microwave the oiled tortillas for 2-3 minutes. The oiling and heat will make them pliable
and won’t tear as easily when stuffing them.
Take the cooked chicken and hand shred. This is done most easily by leaving it in the pan
you cooked it in and taking two forks to it working it in opposite directions. Combine the
shredded chicken, remaining diced onion and shredded cheese. If the chicken is still
warm, it might make the cheese melt a little, but that’s okay. Lay out a warm, oiled
tortilla and place about 2 T of the cheese and chicken mixture in the center. Roll up and
place in a shallow, oiled baking pan. I use a 9 X 13 pan. Pack as many rolled enchiladas
into each pan as you can. Cover the enchiladas with the sour cream-lime sauce. Top with
a bit of shredded cheese, olives, tomatoes or green onion. Bake in a 350 temp oven for 20
minutes. Enjoy!