Chez Jose Lime Chicken White Enchiladas Food

CHEZ JOSE LIME CHICKEN WHITE ENCHILADAS

Steps:

• Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
• Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later.
• In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
• Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
• Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
• To Assemble the Enchiladas:.
• Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese.
• Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.

PUTTANESCA PASTA SAUCE

Steps:

• Soak raisins in hot water for 15 minutes until soft, then drain and chop.
• Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
• Toss with hot pasta and garnish with cheese.

TODD'S CHICKEN AND CORN ENCHILADAS

Steps:

• Mix first 5 ingredients together.
• Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
• Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
• Nice served with Salsa over the top.

LIME CHICKEN ENCHILADAS

Steps:

• In a medium stockpot combine the chicken, wine, broth, pepper, oregano only 2 teaspoons of the kosher salt, juice from 1 1/2 limes and water to cover the chicken fully. Bring to a boil, recue heat and simmer until chicken is cooked through and done.
• Cool chicken for about 15 minutes and remove from the broth. Retain broth for future use if you would like. Cut or shred chicken into small pieces.
• In a medium bowl mix together sour cream, half and half, and remaining 1/2 teaspoon of kosher salt, juice from 1 lime and the lime zest.
• Preheat oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
• Heat a small amount of oil over medium heat to soften each tortilla in the hot oil. It should only take a few seconds a side. Pat off excess oil with a paper towel.
• Fill each tortilla with 1/2 cup of chicken. Roll tortilla up and place into the prepared pan, with the open side of the tortilla facing down. Top with the lime/sour cream mixture. Cover with cheddar cheese and back for 20 to 25 minutes making sure cheese melts and enchiladas are heated through. Enjoy!

HONEY LIME CHICKEN ENCHILADAS RECIPE

Steps:

• Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
• Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
• Preheat oven to 350 degrees F.
• Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
• Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
• Placed rolled tortillas into prepared pan.
• Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
• Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

EASY CHEESY NON DAIRY WHITE ENCHILADAS

Steps:

• 1. Preheat oven to 350°F.
• 2. Spread can of refried beans in the bottom of a small casserole dish.
• 3. Combine all the ingredients except for the refried beans in a bowl.
• 4. Heat smaller sized skillet until fairly warm. Put one corn tortilla on skillet for about 30 seconds to a minute and then turn. At this point it should be fairly soft. Move to a plate then put another tortilla on the skillet. While that one is heating, put about 2 heaping teaspoons of mixture on tortilla and roll. Place on top of refried beans. Repeat until you've filled all the tortillas. Try to keep some of the mixture until the end, and then spread the remaining mixture on top of all the prepared enchiladas. (* Note: you want to work fairly quickly as don't want the tortillas left on the skillet too long or they will harden. Also microwaving the tortillas for about 30 seconds to a minute works well too).
• 5. Cover with tin foil and back for 45 minutes.
• (To make the beef and bean enchiladas, just brown the beef and add onion until cooked. Add package of taco seasoning and 1/2 cup of water and let it simmer for about 20 minutes. Just add 1/2 of the mixture with 1/2 can of refried beans and make them the same way I made the white enchiladas. And for the spanish rice, I just use the other 1/2 of the mixture and add it to rice, stir it together, cover it with foil and bake it for the same time as the enchiladas).