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Рецепт Chez Jose Lime Chicken Enchiladas

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  1. 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.
  2. 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.
  3. 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.
  4. Chill till ready to use.
  5. Preheat oven to 400 degrees. Lightly grease a 9-by-13 inch baking pan.
  6. Over medium-high heat, heat about 1/8 inch vegetable oil in a large skillet.
  7. 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.
  8. 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.
  9. 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
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