Chicken Enchiladas, Bill Clinton's Favorite Recipe

Name: Chicken Enchiladas, Bill Clinton's Favorite Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 7-8
Cuisine: Mexican
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

By Kathie Carr
@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. :)

Rating:

★★★★★ 4 votes5

Comments:

2 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
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How to Make Chicken Enchiladas, Bill Clinton's Favorite Recipe

Step-by-Step

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.
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.