BILL CLINTON'S CHICKEN ENCHILADAS
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
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.
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Alisia Hoxha
[email protected]I would definitely recommend these enchiladas! They're easy to make and absolutely delicious.
JaiVon Rucker
[email protected]These enchiladas are the perfect comfort food! They're cheesy, flavorful, and so satisfying.
Simo Aktar
[email protected]I've never made enchiladas before, but these were so easy to follow! I'm definitely going to make them again.
Tinashe Tadiwa
[email protected]I'm not a big fan of green enchiladas, but these were surprisingly good! The tomatillo sauce was flavorful and not too spicy.
Kourosh
[email protected]I didn't have any sour cream on hand, so I used Greek yogurt instead. It worked great!
juddy nan
[email protected]These enchiladas were a bit too cheesy for my taste. I think I would use less cheese next time.
nethu boy
[email protected]I've made these enchiladas several times now, and they're always a hit! My friends and family love them.
Coco Puffs
[email protected]These enchiladas are a great way to use up leftover chicken. I always have a few pieces of chicken left over after I make a roast chicken, and this is the perfect way to use them up.
Mack Phillips
[email protected]I love how easy these enchiladas are to make! I can have them on the table in under an hour.
Ethan Grant
[email protected]These were the best enchiladas I've ever had! The chicken was so tender and flavorful, and the sauce was creamy and delicious.
Saviour Binty
[email protected]I thought these enchiladas were just okay. The chicken was a bit dry, and the sauce was a bit too tangy for my taste.
hammed giwa
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them! I think I'll try making them again with less chili powder.
matilde ndamononghenda
[email protected]Meh.
CRG_ DESIGNS
[email protected]These enchiladas were a bit bland for my taste. I think I would add some extra spices next time.
PETER CHILESHE
[email protected]I wasn't sure what to expect from these enchiladas, but I was pleasantly surprised! They were cheesy, flavorful, and oh-so-satisfying.
Crystal Lea Daniels
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken to save time, and the dish was still very flavorful.
Farhaan Babu
[email protected]I've never been a big fan of enchiladas, but these were surprisingly delicious! The chicken was tender and juicy, and the sauce was perfectly seasoned.
Ni Dd
[email protected]These enchiladas were a hit at my last dinner party! Everyone loved the flavorful chicken filling and the creamy, cheesy sauce. I will definitely be making these again.