Instructions: In a medium stockpot, combine the chicken, onion, wine, broth, garlic, white pepper, oregano, 2 teaspoons kosher salt, juice of 1 1/2 limes and enough water to cover the chicken. Bring to a boil, reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes.

Cool chicken 15 minutes and remove from broth. Strain broth and refrigerate or freeze for another use. Remove skin and bone from chicken and dice chicken meat into 1/2 inch pieces. Refrigerate until ready to use.

In a medium bowl, stir together the sour cream, half-and-half, remaining 1/2 teaspoon salt, cayenne, the remaining juice of 1 lime and the grated lime peel.

Refrigerate until ready to use.

Preheat oven to 400 degrees. Lightly grease a 9-by-13 inch baking pan.

Over medium-high heat, heat about 1/8 inch vegetable oil in a large skillet.

Soften each tortilla in the hot oil, turning once. This should only take a few seconds on each side. Add more oil to the skillet if necessary. Pat the excess oil from each tortilla with a paper towel.

Fill each softened tortilla with 1/2 cup chicken. Roll tortilla into an enchilada and place into the prepared pan. Top with the lime/sour cream mixture.

Sprinkle with cheddar cheese and bake for 20 to 25 minutes or until heated through. Serve immediately. By Tom Midrano, Chez Jose, from the Portland Oregonian

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