Bill Clinton's Chicken Enchiladas
Submitted by mlda
Shredded chicken enchiladas with sour cream and cheddar rolled in corn tortillas, smothered in a homemade green chili-tomato sauce. A presidential-level Tex-Mex crowd pleaser.
YIELD
1 servingsPREP
20 minCOOK
50 minREADY
70 minWhether or not you voted for the guy, these enchiladas earn bipartisan approval.
Shredded chicken gets mixed with sour cream and sharp cheddar, then rolled up in oil-softened corn tortillas. The sauce is made from scratch: green chilies and garlic sautéed with canned tomatoes, oregano, and a pinch of salt, simmered down until thick and bold. Pour it over the rolled enchiladas and bake until everything is bubbly and melted.
Straightforward Tex-Mex comfort that feeds a crowd without breaking a sweat.
Kitchen Tips
- Dip each tortilla in hot oil just long enough to go limp; this keeps them from cracking when you roll
- Use leftover rotisserie chicken to cut prep time in half
- Let the sauce simmer a full 30 minutes so it thickens and concentrates; thin sauce makes soggy enchiladas
Ingredients
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 ½ 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 ⅓ 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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