Bill Clinton Favorite Tortilla Recipe Chicken Enchiladas

• 2 (4 oz.) cans green chilies
• vegetable oil
• 1 large clove garlic, minced
• 1 (28 oz.) can tomatoes
• 2 c. chopped onion
• 2 tsp. salt
• 1/2 Tbsp. oregano
• 3 c. shredded cooked chicken
• 2 c. dairy sour cream
• 2 c. grated Cheddar cheese
• 15 corn tortillas

1. Remove seeds from chilies and chop.
2. Then in large skillet, heat amount of oil.
3. Add chilies and garlic and saute.
4. Drain and break up tomatoes.
5. Reserve 1/2 cup liquid.
6. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chilies and garlic.
7. Simmer, uncovered, for 30 minutes or until thick. Set aside.
8. Combine the chicken with the sour cream, grated cheese and other teaspoon of salt.
9. Heat 1/3 cup oil, dip tortillas in oil until they become limp.
10. Drain well on paper towels.
11. Preheat the oven to 250u0b0.
12. Fill the tortillas with chicken mixture.
13. Roll them up and arrange side by side, seam down in 9 x 13-inch baking dish.
14. Pour chili sauce over enchiladas and bake about 20 minutes, or until heated through.

green chilies, vegetable oil, clove garlic, tomatoes, onion, salt, oregano, chicken, sour cream, cheddar cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050588 (may not work)