President Bill Clinton'S Favorite Recipe(Chicken Enchiladas)
- cooking oil
- 2 (4 oz.) cans chopped green chilies
- 1 large clove garlic, minced
- 1 (28 oz.) can tomatoes
- 2 c. chopped onion
- 2 tsp. salt
- 1/2 tsp. oregano
- 3 c. shredded, cooked chicken
- 2 c. dairy sour cream
- 2 c. grated Cheddar cheese
- 15 corn or flour tortillas
- Preheat
- oil in skillet.
- Saute chopped chilies with minced garlic in it.
- Drain and break up tomatoes; reserve 1/2 cup liquid.
- To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid.
- Simmer uncovered until thick, about 30 minutes.
- Remove from skillet and set aside. Combine chicken with sour cream, grated cheese and other teaspoon 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 and arrange side by side, seam down, in 9 x 13 x 2-inch baking dish.
- Pour tomato mixture over enchiladas and bake at 250u0b0 until heated through, about 20 minutes.
- Yields 15 enchiladas.
cooking oil, green chilies, clove garlic, tomatoes, onion, salt, oregano, chicken, sour cream, cheddar cheese, corn
Taken from www.cookbooks.com/Recipe-Details.aspx?id=497211 (may not work)