Best 3 Chicken Enchiladas Bill Clintons Favorite Recipes

Indulge in the delectable flavors of Chicken Enchiladas, a dish that has captured the hearts of food enthusiasts worldwide. Hailing from the vibrant culinary landscape of Mexico, these delectable delights are crafted with tender chicken enveloped in warm tortillas, smothered in a rich and savory sauce, and adorned with a tapestry of melted cheese. Succulent, flavorful, and undeniably satisfying, Chicken Enchiladas have earned a coveted spot as a beloved classic, gracing dinner tables and captivating taste buds across generations.

Our culinary journey takes us to three enticing variations of this iconic dish:

1. **Classic Chicken Enchiladas**: Embark on a traditional adventure with this timeless recipe. Juicy chicken, slow-cooked in a flavorful broth, is carefully shredded and nestled within soft tortillas. Bathed in a vibrant tomato sauce, these enchiladas are then topped with a generous sprinkling of melty cheese, creating a symphony of textures and flavors.

2. **Green Chicken Enchiladas**: Prepare to be tantalized by the vibrant flavors of this tantalizing variation. Tender chicken is lovingly simmered in a zesty green sauce, bursting with the freshness of tomatillos, cilantro, and jalapeños. Each enchilada is meticulously rolled and smothered in a creamy avocado sauce, culminating in a harmonious blend of tangy, spicy, and smooth sensations.

3. **Sweet Potato and Black Bean Enchiladas**: Embark on a delightful journey into the realm of vegetarian delights. Roasted sweet potatoes and hearty black beans take center stage in this innovative recipe. Wrapped in warm tortillas and bathed in a rich enchilada sauce, these enchiladas are a symphony of textures and flavors, offering a satisfying and nutritious twist on a classic.

As you embark on this culinary expedition, let the aroma of sizzling chicken, the vibrant colors of the sauces, and the symphony of flavors guide you towards an extraordinary dining experience.

Here are our top 3 tried and tested recipes!

CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE

Chicken Enchiladas, Bill Clinton's Favorite Recipe image

This recipe was published in our local newspaper several years ago when Clinton was President. Its supposed to be a dish he loved to make. This paper publishes a lot of famous person's recipes, but this is one of the few I saved because my family likes it a lot. Its too rich for everyday but great for holidays and special...

Provided by Kathie Carr

Categories Tacos & Burritos

Time 1h10m

Number Of Ingredients 13

Ingredients

2 Tbsp vegetable oil
1/2 tsp oregano
2 can(s) green chilis
3 c cooked chicken meat, shredded
1 can(s) chopped tomatoes (about 28ounces)
2 c shredded cheddar cheddar
2 c onion, chopped
1/3 c vegetable oil
2 tsp salt (i use less)
15 corn tortillas
2 clove minced garlic
2 c sour cream
chopped fresh parsley and/or additional sour cream for garnish

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.

SIMPLE CHICKEN ENCHILADAS

Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

BILL CLINTON'S CHICKEN ENCHILADAS

Bill Clinton's Chicken Enchiladas image

I've had this simple recipe for years and finally found it again. Hope to try it soon.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 35m

Number Of Ingredients 12

Ingredients

2 Tbsp cooking oil
8 oz green chiles, diced
1 garlic clove, minced
28 oz diced tomatoes
2 c onion, chopped
2 tsp salt
1/2 tsp oregano
3 c chicken, cooked and shredded
2 c sour cream
2 c cheddar cheese, shredded
1/3 c cooking oil
15 corn tortillas

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.

Tips and Conclusion

Tips:

To make the chicken enchiladas more flavorful, marinate the chicken in a flavorful sauce or seasoning for at least 30 minutes before cooking.
Use fresh, high-quality ingredients for the best flavor.
Be sure to cook the chicken until it is cooked through, but not overcooked, to prevent it from becoming dry and tough.
If you are using corn tortillas, be sure to soften them before filling and rolling them, to prevent them from cracking.
To prevent the enchiladas from sticking to the pan, grease the pan lightly with cooking spray or oil before adding the enchiladas.
Top the enchiladas with your favorite toppings, such as cheese, sour cream, guacamole, or salsa, before serving.

Conclusion:

Chicken enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal, a potluck, or a party. With a few simple tips, you can make chicken enchiladas that are sure to impress your family and friends. So next time you are looking for a quick and easy meal, give chicken enchiladas a try. You won't be disappointed!