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.


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Rating:

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

Directions Step-By-Step

1
Preheat oven to 350*. Spray an 8x8" baking dish with non stick spray.
2
Heat 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.
3
Brown on both sides, and add 1/4 cup each white wine and water, and 3 tablespoons chopped onions. Bring to a simmer and cover.
4
Remove 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.
5
Divide 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.
6
Bake for 30 minutes.
7
Remove from oven, and squeeze juice from left over lemon half over the top.

About this Recipe

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