2 tbsp cooking oil
2 can green chilis
1 garlic clove, minced
1 can tomatoes, 28
2 cup onion, chopped salt
1/2 tsp oregano
3 cup chicken, shredded, cooked
2 cup sour cream
2 cup cheddar cheddar, grated
1/3 cup cooking oil
15 tortillas, corn
Directions
Preheat 2 Tbsp 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. Dip
tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side,
seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over
enchiladas. Bake at 250F degrees until heated through about 20
minutes.
Servings: 1 servings
Bill Clinton's Chicken Enchiladas Recipe brought to you by Recipe Ideas
Categories: Chicken; Enchilada; Mexican; Poultry
The History of Recipes
Recipes as an idea can be tracked back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans were skilled in the use of many spices, including a few you will know for example basil, mint and dill. Continuing our culinary historical journey, there are a couple of interesting cookery books from the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that is served today, but instead accounts of the types of food served to the nobility of that time. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and tastes was responsible for an explosion in books on cookery, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe tried to serve the best banquets, and because of this chefs and their recipe collections could command a high salary. However, it was during the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes of the day. When we get to the twentieth century, recipe publications were increasing in popularity due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Bill Clinton's Chicken Enchiladas recipe.
