Chicken Enchiladas, Bill Clinton's Favorite Recipe

Kathie Carr

By
@kathiecc

This recipe was published in our local newspaper several years ago when Clinton was President. Its supposed to be a dish he loved to make. This paper publishes a lot of famous person's recipes, but this is one of the few I saved because my family likes it a lot. Its too rich for everyday but great for holidays and special ocasions.

One warning: THESE ARE NOT LOW FAT. :)

If he really cooked like this in his earlier years its no wonder he is on a vegan diet now.

Whatever your politics are I think you will find these enchiladas are GOOD. Change the name if you like, but try them. :)


pinch tips: How to Carve a Whole Chicken


Comments:

Serves:

7-8

Prep:

20 Min

Cook:

50 Min

Ingredients

2 Tbsp
vegetable oil
1/2 tsp
oregano
2 can(s)
green chilis
3 c
cooked chicken meat, shredded
1 can(s)
chopped tomatoes (about 28ounces)
2 c
shredded cheddar cheddar
2 c
onion, chopped
1/3 c
vegetable oil
2 tsp
salt (i use less)
15
corn tortillas
2 clove
minced garlic
2 c
sour cream
chopped fresh parsley and/or additional sour cream for garnish

Directions Step-By-Step

1
CHILI SAUCE:
Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.

CHICKEN FILLING:
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
2
ENCHILADAS:
Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels.

Fill tortillas with chicken mixture. Roll up. Arrange side by side,seam side down, in a 9 by 13 inch baking dish. Pour chili sauce over enchiladas.

Bake at 275 degrees until heated through about 20 minutes. Remove from oven and garnish with chopped fresh parsley and/ or additional sour cream.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican