Green Lime Enchiladas

1 c. diced onions

2/3 c. white wine (or white grape juice, or chicken stock)

2/3 c. water

2 1/2 tbsp garlic (4 cloves)

2 tsp black pepper

1 tsp oregano

1/2 tsp salt

2 limes

~ 3 large chicken breast halves

1 pkg. corn tortillas

16 oz. Monterrey jack cheese

2 cans diced green chilies

Sauce:

16 oz. sour cream

1 pint heavy whipping cream (or half/half)

1/2 - 1 c. milk

pinch of cayenne

graded lime peel (both limes)

Combine and cook chicken (shredded), onion, garlic, pepper, oregano, salt, wine, water and lime juice.

Spray 9x13 pan. Make enchiladas with chicken, bit of cheese, chilies, sauce. Pour remaining sauce on top, cover with cheese, green onions, and chilies. Bake at 350˚ for 45 minutes.

** NOTES: With pepper jack cheese, cut pepper to 1 tsp and use only 4 oz. diced chilies as garnish on .

Layered variation: Use a little sauce in pan. Layer 12 tortillas on bottom and up sides; then spread meat with a bit of liquid. Add cheese and top with 9 more tortillas. Spread remaining sauce. Sprinkle cheese and garnish with chilies and green onions.

Submitted by April Hunt.