Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bill Clinton's Chicken Enchiladas




Source of Recipe


theweb


List of Ingredients




2 tablespoons oil

2 cans green chiles

1 garlic clove, minced

1 to 2 cups chopped onion

1 can (28 ounces) tomatoes

2 teaspoons salt, divided use

1/2 teaspoon oregano

3 cups cooked, shredded chicken

2 cups sour cream

2 cups grated cheddar cheese

1/3 cup oil

15 corn or flour tortillas

Recipe



Preheat 2 tablespoons oil in skillet. Remove seeds from chiles. Chop chiles, then sauté with minced garlic and onion in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 teaspoon salt, oregano and reserved liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining 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. Arrange side by side, seam side down, in 13x9x2-inch baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees until heated through, about 20 minutes.