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Bill Clinton's Chicken Enchiladas
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- #14327
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
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.
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nutrition data
839 calories, 61 grams fat, 45 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
November 7, 2006
The reciepe calls for 2 cuos of onions but the direction does not have them included I presume they go in the salsa.. They are exceptionally the best ever but I use a jar of salsa and include small amount of grated onion in the mixture usually use chopped green onion on top with 1/2 the grated cheese. the white part of the green onion I chop fine for the mixture. All the recipts leave out the onions in the directions