Pansy's Lemony Chicken Enchiladas

Jessica Hannan


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


★★★★★ 2 votes

10 Min
45 Min


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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
  • 4
    flour tortillas
  • 1 pinch
  • 1 pinch
    ground white pepper
  • 2 c
    muenster cheese, finely grated

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.

Printable Recipe Card

About Pansy's Lemony Chicken Enchiladas

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

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