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Lime Chicken Enchilanda


Recipe given to me by my sister-in-law who claims that it serves 4 firefighters at my brother-in-law's firehouse. I figure that means 4-6 servings for "regular people".

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  • 1 3 ½ to 4 lb chicken cut into pieces
  • 1 cup diced onion
  • 1/3 cup white wine (optional)
  • 2/3 cup chicken broth
  • 2 ½ tablespoons chopped garlic
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons pepper
  • 2 ½ teaspoons salt (divided)
  • juice of 3-4 limes (divided)
  • 1 16 oz container sour cream
  • ½ cup half and half
  • cayenne pepper to taste
  • grated peel of 2-3 limes
  • vegetable oil (for softening tortillas)
  • tortillas (I use flour)
  • 1-2 cups shredded cheddar cheese


Servings 4


Step 1

In pot, combine chicken, onion, wine, chicken broth, garlic, pepper, oregano, 2 teaspoons salt, lime juice (1 ½ to 2 ½ limes) and enough water to cover chicken. Bring to a boil, reduce heat and simmer until chicken is tender and comes off the bone easily, about 45 minutes. Cool chicken 15 minutes and remove from broth. (Strain broth and refrigerate for another use.) Remove skin and bone from chicken, dice chicken and refrigerate until ready to use.

In a bowl, stir together sour cream, half and half, remaining ½ teaspoon salt, cayenne, remaining lime juice and grated lime peel and refrigerate until ready to use.

Over medium high heat soften tortillas in oil in skillet turning once. Pat excess oil.

Fill each tortilla with chicken and about a tablespoon of wine sour cream sauce. Roll tortilla into enchilada and place in pan. Top with lime/sour cream sauce, sprinkle with cheese and bake at 350 for 20-25 minutes or until heated through.

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