Chicken Enchiladas - Clinton Recipe

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Chicken Enchiladas - Clinton Ingredients

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

A Recipe for
Chicken Enchiladas - Clinton

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Chicken Enchiladas - Clinton

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Chicken Enchiladas - Clinton Directions

<Sonya Whitaker-Quandt>

"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.

Serves: 6

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