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Bill Clinton




Source of Recipe


Detroit News


List of Ingredients




2 tablespoons oil
2 cans green chilies, drained and rinsed
1 garlic clove, minced
1 can (28 ounces) tomatoes
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked, shredded chicken
2 cups sour cream
2 cups grated Cheddar cheese
2 cups chopped onion
1/3 cup oil
15 corn tortillas

Recipe



Remove seeds from chilies and then chop them. Preheat oil in skillet. Saute chilies with minced garlic in oil.
Drain and break up tomatoes. Reserve 1/2-cup liquid. Add tomatoes, 1 teaspoon salt, oregano and reserved tomato 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, seamside down, in 9-by-13-by-2-inch baking dish. Pour chili sauce over enchiladas. Bake at 350 degrees until heated through, about 20 minutes. Makes 6.