Bill Clintons Chicken Enchiladas Recipes

CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE

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...

Provided by Kathie Carr

Categories Tacos & Burritos

Time 1h10m

Number Of Ingredients 13

Chicken Enchiladas, Bill Clinton's Favorite Recipe image

Steps:

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.
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.

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

BILL CLINTON'S CHICKEN ENCHILADAS

Mmmm. The former president's famous recipe for favorite enchiladas. Note: I usually substitute flour tortillas and omit the dipping in oil, as that's our preference. I also add a couple of teaspoons of chili powder to the sauce and to the chicken filling mixture.

Provided by newspapergal

Categories Chicken

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Bill Clinton's Chicken Enchiladas image

Steps:

Preheat 2 Tbsp oil in skillet.
Saute green chilies with minced garlic & chopped onion 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.

Nutrition Facts : Calories 579.6, Fat 38.9, SaturatedFat 16.3, Cholesterol 94.3, Sodium 855.2, Carbohydrate 33.7, Fiber 5, Sugar 6.4, Protein 26.4

Ingredients

2 tablespoons olive oil
1/2 teaspoon oregano
2 (4 ounce) cans green chilies
3 cups shredded cooked chicken
1 (28 ounce) can tomatoes
2 cups shredded cheddar cheese
2 cups onions, chopped
1/3 cup cooking oil
2 teaspoons salt
15 corn tortillas
1 garlic clove, minced
2 cups sour cream

BILL CLINTON'S CHICKEN ENCHILADAS

Make and share this Bill Clinton's Chicken Enchiladas recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Bill Clinton's Chicken Enchiladas image

Steps:

Preheat 2 tablespoons oil in skillet.
Remove seeds from chilies, if desired.
Chop chilies, then sauté with minced garlic in oil.
Drain and break up tomatoes, reserving 1/2 cup liquid.
Add tomatoes,1 teaspoon 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 250 degrees F until heated through about 20 minutes.

Ingredients

2 tablespoons cooking oil
2 (4 ounce) cans green chilies
1 garlic clove, minced
1 (28 ounce) can tomatoes
2 cups onions, chopped
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked chicken, shredded
2 cups sour cream
2 cups cheddar cheese, grated
1/3 cup cooking oil
15 corn tortillas

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