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Bill Clinton's Chicken Enchiladas

Bill Clinton's Chicken Enchiladas Recipe

I don't remember where I found this recipe but I've wanted to try it.
5 from 3 votes
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Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Mexican
Calories 773.1 kcal

Ingredients
  

  • 2 tablespoons cooking oil
  • 2 (4 ounce) cans green chilies
  • 1 garlic clove, minced
  • 1 (28 ounce) can tomatoes
  • 2 cups onions, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon oregano
  • 3 cups cooked chicken, shredded
  • 2 cups sour cream
  • 2 cups cheddar cheese, grated
  • 1/3 cup cooking oil
  • 15 corn tortillas

Instructions
 

  • Preheat 2 tablespoons oil in skillet.
  • Remove seeds from chilies, if desired.
  • Chop chilies, then sauté with minced garlic in oil.
  • Drain and break up tomatoes, reserving 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, 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

Serving: 488gCalories: 773.1kcalCarbohydrates: 45gProtein: 35.2gFat: 51.9gSaturated Fat: 21.7gCholesterol: 125.8mgSodium: 1140.2mgFiber: 6.7gSugar: 8.6g
Keyword < 60 Mins, Chicken, Chicken Breast, Meat, Mexican, Poultry
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