BILL CLINTON'S CHICKEN ENCHILADAS

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Bill Clinton's Chicken Enchiladas image

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

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

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

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