Bill Clinton's Chicken Enchiladas Recipe

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Bill Clinton's Chicken Enchiladas Ingredients

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

A Recipe for
Bill Clinton's Chicken Enchiladas

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Bill Clinton's Chicken Enchiladas

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

Bill Clinton's Chicken Enchiladas 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.

Serves: 1

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Bill Clinton's Chicken Enchiladas Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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