Best Chicken Enchiladas Bill Clintons Favorite Recipes
BILL CLINTON'S CHICKEN ENCHILADAS
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.*
Provided by newspapergal
Categories Chicken
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 2 Tbsp oil in skillet.
- Saute green chilies with minced garlic & chopped onion in oil.
- Drain and break up tomatoes. Reserve 1/2 cup liquid.
- Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.
- Remove sauce from skillet and set aside.
- Combine chicken with sour cream, cheese and remaining salt.
- Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
- Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
- Pour chili sauce over enchiladas.
- Bake at 250F degrees until heated through about 20 minutes.
Nutrition Facts : Calories 579.6, Fat 38.9, SaturatedFat 16.3, Cholesterol 94.3, Sodium 855.2, Carbohydrate 33.7, Fiber 5, Sugar 6.4, Protein 26.4
BILL CLINTON'S CHICKEN ENCHILADAS
Make and share this Bill Clinton's Chicken Enchiladas recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 2 tablespoons oil in skillet.
- Remove seeds from chilies, if desired.
- Chop chilies, then sauté with minced garlic in oil.
- Drain and break up tomatoes, reserving 1/2 cup liquid.
- Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
- Simmer, uncovered until thick, about 30 minutes.
- Remove sauce from skillet and set aside.
- Combine chicken with sour cream, cheese and remaining salt.
- Heat 1/3 cup oil.
- Dip tortillas in oil until they become limp.
- Drain well on paper towels.
- Fill tortillas with chicken mixture.
- Roll up.
- Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
- Pour chili sauce over enchiladas.
- Bake at 250 degrees F until heated through about 20 minutes.
CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE
This recipe was published in our local newspaper several years ago when Clinton was President. Its supposed to be a dish he loved to make. This paper publishes a lot of famous person's recipes, but this is one of the few I saved because my family likes it a lot. Its too rich for everyday but great for holidays and special...
Provided by Kathie Carr
Categories Tacos & Burritos
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. CHILI SAUCE: Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. CHICKEN FILLING: Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
- 2. ENCHILADAS: Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side,seam side down, in a 9 by 13 inch baking dish. Pour chili sauce over enchiladas. Bake at 275 degrees until heated through about 20 minutes. Remove from oven and garnish with chopped fresh parsley and/ or additional sour cream.
BILL CLINTON'S CHICKEN ENCHILADAS
I've had this simple recipe for years and finally found it again. Hope to try it soon.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat 2 tablespoons oil in skillet.
- 2. Drain chilies, then sauté with minced garlic in oil.
- 3. Drain and break up tomatoes, reserving 1/2 cup liquid.
- 4. Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
- 5. Simmer, uncovered until thick, about 30 minutes.
- 6. Remove sauce from skillet and set aside.
- 7. Combine chicken with sour cream, cheese and remaining salt.
- 8. Heat 1/3 cup oil.
- 9. Dip tortillas in oil until they become limp.
- 10. Drain well on paper towels.
- 11. Fill tortillas with chicken mixture.
- 12. Roll up.
- 13. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
- 14. Pour chili sauce over enchiladas.
- 15. Bake at 250 degrees F until heated through about 20 minutes.
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