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Bill Clinton's Chicken Enchiladas

Yields:1 servings
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Recipe Cooking TimePreparation20 minutes
Cooking50 minutes
Ready In70 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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Review
Jewels51

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!