Bill Clinton's Chicken Enchiladas
Yield
1 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cans |
green chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | can |
tomatoes
|
*
|
| 2 | cups |
onions
chopped |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| 3 | cups |
chicken
cooked and shredded |
|
| 2 | cups |
sour cream
|
|
| 2 | cups |
cheddar cheese
grated |
|
| ⅓ | cup |
vegetable oil
|
|
| 15 | each |
corn
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cans |
green chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | can |
tomatoes
|
*
|
| 473 | ml |
onions
chopped |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 7.1E+2 | ml |
chicken
cooked and shredded |
|
| 473 | ml |
sour cream
|
|
| 473 | ml |
cheddar cheese
grated |
|
| 79 | ml |
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 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.
