Servings: 6 to 8

For the chicken: subheading: For the chicken:
1- 3 1/2- to 4-pound raw chicken, cut into pieces * (makes 1-2 pans, add more tortillas) 1 to 3 ½- to 4-pound raw chicken, cut into pieces * (makes 1 to 2 pans, add more tortillas)
* or 2lbs boneless skinless breast 1-1.5 lbs boneless skinless dark meat (makes 1-2 pans, add more tortillas) note: or 2lbs boneless skinless breast 1 to 1.5 lbs boneless skinless dark meat (makes 1 to 2 pans, add more tortillas)
Or 1/2 a Costco / grocery store precooked rotisserie chicken, both dark and light meat+++ (makes 1 large pan)--EASY FAST!! Or ½ a Costco / grocery store precooked rotisserie chicken, both dark and light meat+++ (makes 1 large pan)--EASY FAST!!
1 C. diced onion (1- 1.5 large onion) 1 C. diced onion (1 to 1.5 large onion)
1 C. dry white wine 1 C. dry white wine
2/3-1 C. chicken broth (or 1 bullion cube + ½-1C water) ⅔ to 1 C. chicken broth (or 1 bullion cube + ½ to 1C water)
5-6 cloves chopped garlic 5 to 6 cloves chopped garlic
2t. white pepper 2t. white pepper
2-3T. dried oregano (Mexican oregano is best) 2 to 3T. dried oregano (Mexican oregano is best)
Dash of cayenne pepper, chili powder Dash of cayenne pepper, chili powder
1 teaspoon cumin or more to your preference 1 teaspoon cumin or more to your preference
1-2t. kosher salt to taste 1 to 2t. kosher salt to taste
juice & zest of 1 lime juice & zest of 1 lime
Kaffir lime leaves (3)-optional Kaffir lime leaves (3)-optional
4 oz cream cheese-optional ** 4 oz cream cheese-optional **
28 oz green enchilada sauce-optional (only if you do not have enough crema sauce & like them really wet)** 28 oz green enchilada sauce-optional (only if you do not have enough crema sauce & like them really wet)**
 
For the crema sauce: subheading: For the crema sauce:
Zest and juice of 2-3 limes Zest and juice of 2 to 3 limes
3-4 cloves of garlic minced 3 to 4 cloves of garlic minced
1 24 oz. container sour cream (3 C.) 1 24 oz. container sour cream (3 C.)
1- 1.5 C. half-and-half 1 to 1.5 C. half-and-half
pinch cayenne pepper, or more to taste pinch cayenne pepper, or more to taste
Pinch chili powder Pinch chili powder
1 tsp cumin powder 1 tsp cumin powder
Salt to taste Salt to taste
 
For the final assembly: subheading: For the final assembly:
Black olives sliced 4-6oz can (optional) Black olives sliced 4-6oz can (optional)
Cilantro (1/4cup) (optional) Cilantro (¼cup) (optional)
Parsley (3T) fresh (optional) Parsley (3T) fresh (optional)
Roasted green chilies 3-4 oz can or fresh (optional). Roasted green chilies 3-4 oz can or fresh (optional).
vegetable oil for softening tortillas vegetable oil for softening tortillas
16 -24 corn tortillas 16 to 24 corn tortillas
4 C. shredded cheese (24+ oz.) Combine 1.5+ C Cheddar, 1.5-2.5 C Monterey Jack, may also add Feta, Swiss, Cotija to cheddar/jack mixture 4 C. shredded cheese (24+ oz.) Combine 1.5+ C Cheddar, 1.5 to 2.5 C Monterey Jack, may also add Feta, Swiss, Cotija to cheddar/jack mixture

CHICKEN raw (See below if using precooked chicken+++): subheading: CHICKEN raw (See below if using precooked chicken+++):
Saute onion, 5+ cloves garlic in 1 Tablespoon of vegetable oil for 1 to 2 mins until translucent. Add raw cut up chicken and cook 3 to 5 mins (searing chicken). Add Kaffir lime leaves (if using), wine, broth, white pepper, oregano, cayenne, cumin, chili powder, chipotle or other pepper (if desired), juice & zest of 1 lime and enough water to cover the chicken. Add Vinegar if needs more acid. Bring to a boil, reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes. (I cooked the chicken for 1.5 to 2 hours. Just make sure the liquid doesn't completely evaporate)
Cool chicken and remove from broth. Strain broth and refrigerate or freeze for another use. If used bone in: Remove skin and bone from chicken and dice chicken meat into ½-inch pieces. Refrigerate until ready to use. Remove Kaffir lime leaves.
+++If using precooked shredded rotisserie chicken (EASY-FAST METHOD): subheading: +++If using precooked shredded rotisserie chicken (EASY-FAST METHOD):
In a saute pan, cook onions, garlic, herbs and spices in oil until translucent about 6 to 9 minutes. Add ½ cup wine, ⅓ to ½ cup chicken broth and lime zest & juice, stir. **Add cream cheese (if using), until melted. Simmer 7 to 10 minutes until the liquid reduces to about half. (There should be about half to ¾ cup of liquid remaining plus onions, garlic, etc). Let this mixture cool for 5 minutes and pour over the shredded rotisserie chicken and stir to combine.
CREMA SAUCE: subheading: CREMA SAUCE:
In a medium bowl, whisk together the sour cream, half-and-half, 3+ cloves of minced garlic, dash of each: cayenne, chili powder, cumin and salt/pepper to taste, juice of 2+ limes and zest of 2 limes, salt as needed to taste. Refrigerate until ready to use.
*Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking pan -if baking immediately.
ENCHILADAS (also see ENCHILADA LASAGNA, below): subheading: ENCHILADAS (also see ENCHILADA LASAGNA, below):
Over medium-high heat, heat about ⅛ 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. Let them cool. Best to cook longer (1min) until slightly crisp so they don’t get soggy in the oven while baking. Optional TIME SAVER: lightly oil tortillas and crisp under broiler until crisp on both sides.
Assemble the dish: subheading: Assemble the dish:
Fill each softened tortilla with ⅓ cup chicken, green chilies, olives (or keep olives for outside), sprinkling of cilantro and some CHEESE (1 to 2T). Roll tortilla into an enchilada and place open side down into the prepared pan. Top with olives, **green enchilada sauce if using, lime/sour cream mixture. Sprinkle with cheese and a dusting of chili powder and cilantro (if desired) and bake for 20 to 25 (or up to 30) minutes or until heated through and tortillas are starting to brown/get crisp and cheese is melted. Serve immediately.
ENCHILADA LASAGNA: subheading: ENCHILADA LASAGNA:
Alternatively, instead of rolling enchiladas, you can layer the dish like a lasagna-casserole-- (For this method: fry each tortilla 2 to 3 minutes per side until slightly crisp). Start with a layer of flat partially fried/ slightly crispy corn tortillas on the bottom, top with meat, cheese, **green enchilada sauce if using. Then another layer of tortillas, meat, cheese, green sauce, etc. End with a 3rd layer of tortillas, olives, then green (if using) and cream sauce & finish with cheese, sprinkle with chili powder. (follow directions as noted under "Assemble the dish).
Bake in 400°F oven for 20 to 25 (or up to 30) minutes or until heated through and tortillas are starting to brown/get crisp and cheese is melted. Serve immediately.
Serve with fresh salsa, tomatoes, cilantro, avocado or guacamole, salad, lime.

Using whole chicken or 2Lbs breast + 1.5Lbs dark meat: makes 20-26 enchiladas or 2-3 medium-large pans of enchiladas/lasagna.  Using whole chicken or 2Lbs breast + 1.5Lbs dark meat: makes 20 to 26 enchiladas or 2 to 3 medium-large pans of enchiladas/lasagna.
Using 1/2 Costco chicken: makes 16 enchiladas/1 large lasagna or 2 small/medium pans  Using ½ Costco chicken: makes 16 enchiladas/1 large lasagna or 2 small/medium pans