pansy's lemony chicken enchiladas

★★★★★ 2 Reviews
PansyAlvaris avatar
By Jessica Hannan
from Austin, TX

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

serves 1-2
prep time 10 Min
cook time 45 Min

Ingredients For pansy's lemony chicken enchiladas

  • 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
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How To Make pansy's lemony chicken enchiladas

  • 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.

Categories & Tags for Pansy's Lemony Chicken Enchiladas:

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