Chez Jose Chicken Enchiladas
This recipe was published in The Oregonian several years ago. It's attributed to Tom Midrano, chef at the local restaurant Chez Jose. We really enjoy this recipe. You can also make it with a store bought rotissere chicken or you can "stew" the chicken in a slow cooker most of the day. (The meat will stay moist and start falling off the bone when done.)
1-- 4 lb. chicken cut into pieces
1 cup diced onion
1/3 cup white wine or water
2/3 cup chicken broth
2 1/2 Tbps. Chopped garlic
2 tsp. white pepper
2 tsp. dried oregano
2 1/2 tsp. kosher salt, (divided)
juice of 2 1/2 limes (divided)
1-- 16 oz container sour cream
1/2 cup half and half
pinch cayenne pepper or to taste
grated peel of 1 lime (green part only)
vegetable oil for softening tortillas
8 corn tortillas
1 cup shredded cheddar cheese
In a medium stockpot combine, the chicken, onion, wine, broth, garlic, white pepper, oregano, 2 tsp. salt, juice of 1 1/2 limes and enough water to cover the chicken. Bring to a boil, reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes.
Cool chicken for 15 minutes and remove from broth. Strain broth or refrigerate or freeze for another use. (I freeze extra broth and use them as a basis for many different winter soups.) Remove skin and bone from chicken. Dice chicken meat into 1/2 in pieces (You can also just shred the chicken with a fork.) Refrigerate until ready to use.
In medium bowl, stir together the sour cream, half and half, remaining 1/2 tsp. salt, cayenne, the remaining juice of 1 lime and the grated lime peel.
Refrigerate until ready to use.
Preheat oven to 400 degrees. Lightly grease a 9" x 13" baking pan.
Over medium-high heat, heat a small amount of vegetable oil in a large skillet. Soften each tortilla in the hot oil, turning once. This should only take a few seconds on each side. Add more oil when necessary. Pat the excess oil from each tortilla with a paper towel.
Fill each softened tortilla with 1/2 cup chicken. Roll tortilla into an enchilada and place into prepared pan. Top with the lime/sour cream mixture.
Sprinkle with cheddar cheese and bake for 20 to 25 minutes or until heated through. Serve immediately.
Carol's Notes: This sounds more difficult than it is. It's really easy if you buy the chicken ready made. You can reduce the fat content by choosing low-fat or non-fat,sour cream, half and half and cheese. We prefer using the low-fat vs. the non-fat for the extra flavor. The lime really makes a big difference in this recipe. You can alter the heat of the cayenne by increasing it to suit your taste or you could serve it with your favorite salsa verde.
1-- 4 lb. chicken cut into pieces
1 cup diced onion
1/3 cup white wine or water
2/3 cup chicken broth
2 1/2 Tbps. Chopped garlic
2 tsp. white pepper
2 tsp. dried oregano
2 1/2 tsp. kosher salt, (divided)
juice of 2 1/2 limes (divided)
1-- 16 oz container sour cream
1/2 cup half and half
pinch cayenne pepper or to taste
grated peel of 1 lime (green part only)
vegetable oil for softening tortillas
8 corn tortillas
1 cup shredded cheddar cheese
In a medium stockpot combine, the chicken, onion, wine, broth, garlic, white pepper, oregano, 2 tsp. salt, juice of 1 1/2 limes and enough water to cover the chicken. Bring to a boil, reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes.
Cool chicken for 15 minutes and remove from broth. Strain broth or refrigerate or freeze for another use. (I freeze extra broth and use them as a basis for many different winter soups.) Remove skin and bone from chicken. Dice chicken meat into 1/2 in pieces (You can also just shred the chicken with a fork.) Refrigerate until ready to use.
In medium bowl, stir together the sour cream, half and half, remaining 1/2 tsp. salt, cayenne, the remaining juice of 1 lime and the grated lime peel.
Refrigerate until ready to use.
Preheat oven to 400 degrees. Lightly grease a 9" x 13" baking pan.
Over medium-high heat, heat a small amount of vegetable oil in a large skillet. Soften each tortilla in the hot oil, turning once. This should only take a few seconds on each side. Add more oil when necessary. Pat the excess oil from each tortilla with a paper towel.
Fill each softened tortilla with 1/2 cup chicken. Roll tortilla into an enchilada and place into prepared pan. Top with the lime/sour cream mixture.
Sprinkle with cheddar cheese and bake for 20 to 25 minutes or until heated through. Serve immediately.
Carol's Notes: This sounds more difficult than it is. It's really easy if you buy the chicken ready made. You can reduce the fat content by choosing low-fat or non-fat,sour cream, half and half and cheese. We prefer using the low-fat vs. the non-fat for the extra flavor. The lime really makes a big difference in this recipe. You can alter the heat of the cayenne by increasing it to suit your taste or you could serve it with your favorite salsa verde.
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