Bill Clinton's Chicken Enchiladas

Course : Enchiladas
Serves: 15 enchiladas
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1 Cup vegetable oil
2 cans green chilies -- 4oz each
1 clove garlic -- minced
28 ounces crushed tomatoes
2 cups onions -- chopped
2 teaspoons salt
1/2 teaspoon oregano
3 cups chicken -- cooked and shredded
2 cups dairy sour cream
2 cups cheddar cheese -- grated
15 tortillas corn tortillas

Preparation / Directions:

Preheat oil in skillet. Chop chilies after removing seeds; saute with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic add tomatoes, onion, 1 t salt, oregano and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside. Combine chicken with sour cream, grated cheese and other t salt. Heat 1/4 to 1/2-cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture; roll up and arrange side by side, seam down, in 9x13x2" baking dish. Pour chili sauce over enchiladas and bake at 250~ until heated through, about 20 minutes. Can be frozen before baking.


Nutritional Information:

3231 Calories (kcal); 167g Total Fat; (45% calories from fat); 183g Protein; 265g Carbohydrate; 704mg Cholesterol; 7690mg Sodium

2 Kitchen's say:
  (4 3/4 Stars!)
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