Pansy's Lemony Chicken Enchiladas

1
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

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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

How to Make Pansy's Lemony Chicken Enchiladas

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.

Printable Recipe Card

About Pansy's Lemony Chicken Enchiladas

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




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