Pansy's Lemony Chicken Enchiladas

Jessica Hannan

By
@PansyAlvaris

I wanted chicken enchiladas. My husband wanted to go to a friends. I made my own dinner.

Rating:
★★★★★ 2 votes
Comments:
Serves:
1-2
Prep:
10 Min
Cook:
45 Min

Ingredients

1
frozen chicken breast
1 Tbsp
olive oil, extra virgin
2 pinch
ground sage
1 pinch
ground white pepper
1/4 c
each, white wine and water
1/2 c
sour cream
1
lemon
4
flour tortillas
1 pinch
oregano
1 pinch
ground white pepper
2 c
muenster cheese, finely grated

Step-By-Step

1Preheat oven to 350*. Spray an 8x8" baking dish with non stick spray.
2Heat small skillet over medium heat, add oil. Once oil shimmers, sprinkle sage and pepper on one side of chicken breast and add to the pan.
3Brown on both sides, and add 1/4 cup each white wine and water, and 3 tablespoons chopped onions. Bring to a simmer and cover.
4Remove chicken from pan and mince/shred. Squeeze half of one lemon over the chicken, sprinkle with more pepper and oregano. Place in bowl and set aside.
Reduce sauce in pan by half, and stir in 1/2 cup sour cream. Once smooth, remove from heat, and add 2-3 tablespoons sauce to chicken, to moisten.
5Divide the chicken onto four tortillas and roll up, place seam side down in pan. Pour remaining sauce over the tortillas and cover with shredded muenster cheese.
6Bake for 30 minutes.
7Remove from oven, and squeeze juice from left over lemon half over the top.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican