Recipe Title: President Clinton's Chicken Enchiladas
Recipe Category: Casseroles
Submitted By: Shirley G - Gonzales, LA
Ingredients: 2 tablespoons cooking oil
1/2 teaspoon oregano
2 cans green chilies
3 cups chicken: cooked & shredded
1 can tomatoes (28 oz.)
2 cups cheddar cheese - grated
2 cups onion - chopped
1/3 cup cooking oil
2 teaspoons salt
15 corn tortillas
1 clove garlic - minced
2 cups sour cream
 
Directions: Preheat 2 tablespoons oil in skillet. Remove seeds from chilies. (Please use gloves for this step.) Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 teaspoon salt, oregano and reserved 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 9x13x2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees until heated through about 20 minutes.
 
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