pansy's lemony chicken enchiladas

How To Make pansy's lemony chicken enchiladas

• 1

  Preheat oven to 350*. Spray an 8x8" baking dish with non stick spray.
• 2

  Heat small skillet over medium heat, add oil. Once oil shimmers, sprinkle sage and pepper on one side of chicken breast and add to the pan.
• 3

  Brown on both sides, and add 1/4 cup each white wine and water, and 3 tablespoons chopped onions. Bring to a simmer and cover.
• 4

  Remove chicken from pan and mince/shred. Squeeze half of one lemon over the chicken, sprinkle with more pepper and oregano. Place in bowl and set aside. Reduce sauce in pan by half, and stir in 1/2 cup sour cream. Once smooth, remove from heat, and add 2-3 tablespoons sauce to chicken, to moisten.
• 5

  Divide the chicken onto four tortillas and roll up, place seam side down in pan. Pour remaining sauce over the tortillas and cover with shredded muenster cheese.
• 6

  Bake for 30 minutes.
• 7

  Remove from oven, and squeeze juice from left over lemon half over the top.
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