Our family's favorite Enchilada!
1 cooked rotisserie chicken, remove meat and shred
1 medium yellow onion, diced
1 tsp Better Than Bouillon paste with 1 cup water (or use 1 cup chicken broth)
2 1/2 tablespoons minced garlic
1 teaspoons pepper
2 teaspoons fresh chopped oregano (or dried)
1 teaspoons salt
juice of 2 limes, green part only (zest them first to use with the lime/sour cream mixture.)
Place all of the above ingredients in a saute pan. Gently stir over a medium heat until the liquid is gone. Set aside.
2 cups sour cream
1/2 cup half-and-half
1/2 tsp salt
1 pinch cayenne pepper
juice of one lime
zest of 2 limes
In a medium bowl stir together the above ingredients.
Preheat oven to 400° F. Lightly grease a 9 x 13 inch baking pan.
6 tortillas (we use unbaked flour tortillas from Costco)
About 1 cup cheddar cheese, grated (we ONLY use Tillamook... there is a huge difference in taste.)
If using unbaked tortillas cook them until just slightly brown and soft. Divide the chicken evenly for the 6 tortillas. Fill each tortilla with chicken and sprinkle with a little of the grated cheese. Roll tortilla into an enchilada and place in your greased baking pan. Top with the lime/sour cream mixture, careful to cover each tortilla. Sprinkle generously with grated cheese. Bake for 20 to 25 minutes or until the cheese begins to brown slightly. Serve immediately.
Follow this link to Kathryn's Mexican Lime Rice.