Chicken Enchiladas Bill Clintons Favorite Recipes

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.

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.

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.

Steps:

• 1. Preheat 2 tablespoons oil in skillet.
• 2. Drain chilies, then sauté with minced garlic in oil.
• 3. Drain and break up tomatoes, reserving 1/2 cup liquid.
• 4. Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
• 5. Simmer, uncovered until thick, about 30 minutes.
• 6. Remove sauce from skillet and set aside.
• 7. Combine chicken with sour cream, cheese and remaining salt.
• 8. Heat 1/3 cup oil.
• 9. Dip tortillas in oil until they become limp.
• 10. Drain well on paper towels.
• 11. Fill tortillas with chicken mixture.
• 12. Roll up.
• 13. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
• 14. Pour chili sauce over enchiladas.
• 15. Bake at 250 degrees F until heated through about 20 minutes.