Bill Clinton's Chicken Enchiladas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Mmmm. The former president's famous recipe for favorite enchiladas. *Note: I usually substitute flour tortillas and omit the dipping in oil, as that's our preference. I also add a couple of teaspoons of chili powder to the sauce and to the chicken filling mixture.* Ingredients:
2 tablespoons olive oil |
1/2 teaspoon oregano |
2 (4 ounce) cans green chilies |
3 cups shredded cooked chicken |
1 (28 ounce) can tomatoes |
2 cups shredded cheddar cheese |
2 cups onions, chopped |
1/3 cup cooking oil |
2 teaspoons salt |
15 corn tortillas |
1 garlic clove, minced |
2 cups sour cream |
Directions:
1. Preheat 2 Tbsp oil in skillet.
2. Saute green chilies with minced garlic & chopped onion in oil.
3. Drain and break up tomatoes. Reserve 1/2 cup liquid.
4. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.
5. Remove sauce from skillet and set aside.
6. Combine chicken with sour cream, cheese and remaining salt.
7. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
8. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
9. Pour chili sauce over enchiladas.
10. Bake at 250F degrees until heated through about 20 minutes.
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