Bill Clinton's Chicken Enchiladas Recipe

• 2 Tbsp. Veg. oil
• 2 can Green chilis
• 1 x Garlic clove, chopped
• 1 can Tomatoes, 28
• 2 c. Onion,minced
• 2 tsp -salt
• 1/2 tsp Oregano
• 3 c. Chicken,shredded, cooked
• 2 c. Lowfat sour cream
• 2 c. Cheddar cheddar,grated
• 1/3 c. Veg. oil
• 15 x Tortillas, corn

1. Preheat 2 Tbsp oil in skillet.
2. Remove seeds from chilies.
3. Chop chilies, then saute/fry with chopped garlic in oil.
4. Drain and break up tomatoes.
5. Reserve 1/2 c. liquid.
6. Add in tomatoes,1 tsp salt, oregano and reserved tomato liquid.
7. Simmer, uncovered till thick, about 30 min.
8. Remove sauce from skillet and set aside.
9. Combine chicken with lowfat sour cream, cheese and remaining salt.
10. Heat 1/3 c. oil.
11. Dip tortillas in oil till they become limp.
12. Drain well on paper towels.
13. Fill tortillas with chicken mix.
14. Roll up.
15. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
16. Pour chili sauce over enchiladas.
17. Bake at 250F degrees till heated through about 20 min.

oil, green chilis, garlic, tomatoes, onion, salt, oregano, chicken, sour cream, cheddar cheddar, oil, tortillas

Taken from cookeatshare.com/recipes/bill-clinton-s-chicken-enchiladas-84503 (may not work)