Bill Clinton's Chicken Enchiladas

Recipe Ingredients

2 tablespoons	30ml	Cooking oil
2		Green chiles
1		Garlic clove - minced
1		Tomatoes - 28
2 cups	125g / 4.4oz	Onion - chopped
2 teaspoons	10ml	- salt
1/2 teaspoon	2.5ml	Oregano
3 cups	187g / 6.6oz	Chicken; shredded - cooked
2 cups	474ml	Sour cream
2 cups	474ml	Cheddar - grated
1/3 cup	78ml	Cooking oil
15		Tortillas - corn

Recipe Instructions

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.

Source:
Molto Mario MB1D16

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