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Bill Clinton`s Chicken Enchiladas Recipe

 




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recipe is ready in Ready in:
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
2 tablespoons Cooking oil
1/2 teaspoon Oregano
2 cans Green chilis
3 cups Chicken;shredded -- cooked
1 can Tomatoes -- 28 oz
2 cups Cheddar cheddar -- grated
2 cups Onion -- chopped
1/3 cup Cooking oil
2 teaspoons Salt
15 Tortillas -- corn
1 clove Garlic -- minced
2 cups Sour cream

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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 250F degrees until heated through about 20 minutes.

This recipe from CDKitchen for Bill Clinton`s Chicken Enchiladas serves/makes 6

Recipe ID: 14327

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