CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE

Chicken Enchiladas, Bill Clinton's Favorite Recipe image

Provided by Kathie Carr

Time 1h10m

Number Of Ingredients 13

2 Tbsp vegetable oil
1/2 tsp oregano
2 can(s) green chilis
3 c cooked chicken meat, shredded
1 can(s) chopped tomatoes (about 28ounces)
2 c shredded cheddar cheddar
2 c onion, chopped
1/3 c vegetable oil
2 tsp salt (i use less)
15 corn tortillas
2 clove minced garlic
2 c sour cream
chopped fresh parsley and/or additional sour cream for garnish

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.