chicken enchiladas, bill clinton's favorite recipe

Name: Chicken Enchiladas, Bill Clinton's Favorite Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 7
Cuisine: Mexican
Ingredients: 2 tablespoon(s) vegetable oil; 1/2 teaspoon(s) oregano; 2 can(s) green chilis; 3 cup(s) cooked chicken meat, shredded; 1 can(s) chopped tomatoes (about 28ounces); 2 cup(s) shredded cheddar cheddar; 2 cup(s) onion, chopped; 1/3 cup(s) vegetable oil; 2 teaspoon(s) salt (i use less); 15 - corn tortillas; 2 clove(s) minced garlic; 2 cup(s) sour cream; - chopped fresh parsley and/or additional sour cream for garnish

(4 RATINGS)

239 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on May 3, 2012

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. :)

Rate

prep time 20 Min

cook time 50 Min

method ---

yield 7-8 serving(s)

Ingredients

2 tablespoons vegetable oil
1/2 teaspoon oregano
2 cans green chilis
3 cups cooked chicken meat, shredded
1 can chopped tomatoes (about 28ounces)
2 cups shredded cheddar cheddar
2 cups onion, chopped
1/3 cup vegetable oil
2 teaspoons salt (i use less)
15 - corn tortillas
2 cloves minced garlic
2 cups sour cream
- chopped fresh parsley and/or additional sour cream for garnish

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

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.

Step 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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