1 tbsp plus 1/3 cup oil
2 (4 ounce) cans shopped green chilie, s
1 large clove garlic, minced
1 (28 ounce) can tomatoes, drained an, d liquid reserv
2 cup chopped onions
2 tsp salt
1/2 tsp oregano
3 cup shredded, cooked chicken
2 cup dairy sour cream
2 cup grated cheddar cheese
15 corn tortillas
Directions
"This is Clinton's favorite entree. Definitely not low-fat, it has
wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies
and garlic; saute until garlic is soft. Break up tomatoes and add to
chilies along with onions, 1 tsp salt, oregano and 1/2 cup reserved
tomato liquid. Simmer uncovered until thick, about 30 minutes. (You
can add more reserved tomato liquid if sauce gets too thick too
quickly.) Remove tomato sauce from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become
limp. Drain well on paper towels. Fill tortillas with chicken
mixture. Roll up and arrange side by side, seam down, in a
9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes. Can freeze cooked enchiladas and heat
through in oven before serving.
Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66
grams fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204
milligrams sodium.
Servings: 6 servings
Chicken Enchiladas - Clinton Recipe brought to you by Recipe Ideas
Categories: Chicken; Enchilada; Mexican; Poultry
The History of Recipes
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We hope you enjoy this Chicken Enchiladas Clinton recipe.
