Lime Chicken Enchiladas

It's casserole Wednesday and I decided to {once again} follow my craving and make enchiladas today. I feel like I have been globe trotting in the kitchen this week. Sunday, it was Greece. Tuesday, Asia. Today, Mexico...and these lime enchiladas were soooo good. My very best friend shared this recipe with me and I am so glad she did. I love you my bestie! You are simply the best. We enjoyed this recipe with tortilla chips and a green salad. Mmm, mmm, good.

Ingredients:

• 2 to 2 1/2 lbs chicken breasts
• 4 cups chicken broth
• 1/2 cup white wine
• 1 medium yellow onion, diced
• 3 tsp garlic, minced
• 3 tsp kosher salt, divided
  
• 2 tsp white pepper
• 2 tsp dried oregano
• juice of 3 limes, divided

------------

• 1 {10.75} can cream of mushroom soup
• 1 {16 oz} sour cream
• 1/2 cup half and half
  
• 1/2 tsp pepper
• 1/4 tsp vegetable oil
• 1 cup shredded mexican cheese
  
• 12 to 15 corn tortillas

1. In a large pot, combine the chicken, chicken broth, white wine, onion, garlic, 2 tbsp kosher salt, white pepper, oregano and juice from 2 limes. Bring to a boil, reduce heat and cover. Simmer for 45 minutes, or until chicken is tender and cooked through.
   
2. Strain chicken and onions, discarding broth {or refrigerate for another use}. Cool chicken, then shred. Making sure onions are mixed into chicken shreds.
3. In a mixing bowl, stir together the cream of mushroom soup, sour cream, half and half, remaining 1 tbsp kosher salt, 1/2 tsp pepper and remaining juice from 1 lime.
   
4. Preheat oven to 400 degrees and lightly grease a 9 x 13 inch casserole dish or baking pan.
   
5. In a skillet over medium-high heat, heat vegetable oil. Soften each tortilla in the oil, turning once {only a few seconds on each side}. Line a plate with paper towels and pat each tortilla dry of oil.
6. Fill each tortilla with chicken and onions. Roll each tortilla into an enchilada and place into the lightly greased pan.
   
7. Sprinkle with the mexican shredded cheese evenly and bake uncovered for 20 to 25 minutes, or until cheese is melted and heated through.
   
8. Serve immediately.
   

Enjoy!