Kathie's StoryThis 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. :)
cooked chicken meat, shredded
chopped tomatoes (about 28ounces)
shredded cheddar cheddar
salt (i use less)
chopped fresh parsley and/or additional sour cream for garnish
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.
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
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.