Bill Clinton's Chicken Enchiladas

Yields:	1 servings
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	Preparation	20 minutes
	Cooking	50 minutes
	Ready In	70 minutes

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Ingredients

2	tablespoons	vegetable oil
2	cans	green chili peppers
1	each	garlic clove
1	can	tomatoes
2	cups	onion	chopped
2	teaspoons	salt
1/2	teaspoon	oregano
3	cups	chicken	cooked and shredded
2	cups	sour cream
2	cups	cheddar cheese	grated
1/3	cup	vegetable oil
15	each	corn

Directions

Preheat 2 Tablespoon oil in skillet.

Remove seeds from chilies. Chop chilies, then sauté 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, seam side down, in 9 x 13 x 2 inch baking dish.

Pour chili sauce over enchiladas.

Bake at 250 degrees until heated through about 20 minutes.

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Member Review

Mom's Noodle Casserole

This is a very hearty and delicious cassarole!! My "fussy" eater who doesn't like tomato dishes, soups, gravies or just about anything else even loves it. My husband made it his special request for Father's Day. Definately worth trying. Oh, and there is no need to "doctor" it. I did add black pepper because we like a little more spice, but even this didn't bother Mr. Fussy. Thank you for sharing this!

Reviewed by Jewels51