Bill Clinton's Chicken Enchiladas

Bill Clinton's Chicken Enchiladas

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Vicki Butts (lazyme)


I've had this simple recipe for years and finally found it again. Hope to try it soon.


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 2 Tbsp
    cooking oil
  • 8 oz
    green chiles, diced
  • 1
    garlic clove, minced
  • 28 oz
    diced tomatoes
  • 2 c
    onion, chopped
  • 2 tsp
  • 1/2 tsp
  • 3 c
    chicken, cooked and shredded
  • 2 c
    sour cream
  • 2 c
    cheddar cheese, shredded
  • 1/3 c
    cooking oil
  • 15
    corn tortillas

How to Make Bill Clinton's Chicken Enchiladas


  1. Preheat 2 tablespoons oil in skillet.
  2. Drain chilies, then sauté with minced garlic in oil.
  3. Drain and break up tomatoes, reserving 1/2 cup liquid.
  4. Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
  5. Simmer, uncovered until thick, about 30 minutes.
  6. Remove sauce from skillet and set aside.
  7. Combine chicken with sour cream, cheese and remaining salt.
  8. Heat 1/3 cup oil.
  9. Dip tortillas in oil until they become limp.
  10. Drain well on paper towels.
  11. Fill tortillas with chicken mixture.
  12. Roll up.
  13. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
  14. Pour chili sauce over enchiladas.
  15. Bake at 250 degrees F until heated through about 20 minutes.

Printable Recipe Card

About Bill Clinton's Chicken Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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