Bill Clinton's Chicken Enchiladas

newspapergal's Note:

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.*

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 tablespoons olive oil
• ½ 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.

Reviews

[ebbtide]

In spite of its namesake, we really did enjoy this dish this evening. So easy and uncomplicated. I used whole wheat tortillas, which worked out just fine. Thanks so much for sharing.

[Caroline Cooks]

Delicious, NPG! Used some Rotel tomatoes and added more green chillies. Easy to make; wonderful to eat. THX