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

1. Preheat
2. oil in skillet.
3. Saute chopped chilies with minced garlic in it.
4. Drain and break up tomatoes; reserve 1/2 cup liquid.
5. To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid.
6. Simmer uncovered until thick, about 30 minutes.
7. Remove from skillet and set aside. Combine chicken with sour cream, grated cheese and other teaspoon salt.
8. Heat 1/3 cup oil; dip tortillas in oil until they become limp.
9. Drain well on paper towels.
10. Fill tortillas with chicken mixture; roll up and arrange side by side, seam down, in 9 x 13 x 2-inch baking dish.
11. Pour tomato mixture over enchiladas and bake at 250u0b0 until heated through, about 20 minutes.
12. 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)