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chicken enchiladas, bill clinton's favorite recipe

(4 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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. :)

(4 ratings)
yield 7 -8
prep time 20 Min
cook time 50 Min

Ingredients For chicken enchiladas, bill clinton's favorite recipe

  • 2 Tbsp
    vegetable oil
  • 1/2 tsp
    oregano
  • 2 can
    green chilis
  • 3 c
    cooked chicken meat, shredded
  • 1 can
    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

How To Make chicken enchiladas, bill clinton's favorite recipe

  • 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.

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