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CDKitchen

Bill Clinton's Chicken Enchiladas
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 1-2 hrs

Ingredients:
2 tablespoons cooking oil
1/2 teaspoon oregano
2 cans green chiles
3 cups chicken, shredded, cooked
1 can (28 ounce size) tomatoes
2 cups cheddar cheese, grated
2 cups onion, chopped
1/3 cup cooking oil
2 teaspoons salt
15 corn tortillas
1 clove garlic, minced
2 cups sour cream

Directions:
Preheat 2 Tbsp oil in skillet.

Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp 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, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees F until heated through about 20 minutes.

Recipe Location: https://www.cdkitchen.com/recipes/recs/359/Bill_Clintons_Chicken_Enchila53238.shtml
Recipe ID: 14327

Nutrition:
per serving: 839 calories, 61g fat, 45g carbohydrates, 32g protein.

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