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Ingredientes
- 1 x (4-lb.) chicken, cut into pcs
- 1 c. diced onion
- 1/3 c. white wine
- 2/3 c. chicken broth
- 2 1/2 Tbsp. minced garlic
- 2 tsp white pepper
- 2 tsp dry oregano
- 2 1/2 tsp kosher salt (divided) Juice of 2 1/2 limes (divided)
- 1 x (16-oz) container lowfat sour cream (2 c.)
- 1/2 c. half-and-half Healthy pinch cayenne pepper, or possibly to taste Grated peel of 1 lime (green part only) Vegetable oil for softening tortillas
- 8 x corn tortillas
- 1 c. shredded cheddar cheese (4 ounces)
Direcciones
- In a medium stockpot, combine the chicken, onion, wine, broth, garlic, white pepper, oregano, 2 tsp. kosher salt, juice of 1 1/2 limes and sufficient water to cover the chicken. Bring to a boil, reduce heat and simmer till the chicken is tender and comes off the bone easily, about 45 min.
- Cold chicken 15 min and remove from broth. Strain broth and chill or possibly freeze for another use. Remove skin and bone from chicken and dice chicken meat into 1/2 inch pcs. Chill till ready to use.
- In a medium bowl, stir together the lowfat sour cream, half-and-half, remaining 1/2 tsp. salt, cayenne, the remaining juice of 1 lime and the grated lime peel.
- Chill till ready to use.
- Preheat oven to 400 degrees. Lightly grease a 9-by-13 inch baking pan.
- Over medium-high heat, heat about 1/8 inch vegetable oil in a large skillet.
- Soften each tortilla in the warm oil, turning once. This should only take a few seconds on each side. Add in more oil to the skillet if necessary. Pat the excess oil from each tortilla with a paper towel.
- Fill each softened tortilla with 1/2 c. chicken. Roll tortilla into an enchilada and place into the prepared pan. Top with the lime/lowfat sour cream mix.
- Sprinkle with cheddar cheese and bake for 20 to 25 min or possibly till heated through. Serve immediately. By Tom Midrano, Chez Jose, from the Portland Oregonian
