Chicken enchiladas - clinton

Yield: 6 servings

Measure Ingredient
1 tablespoon Plus 1/3 cup oil
2 (4 ounce) cans shopped green chilies
1 large Clove garlic, minced
1 (28 ounce) can tomatoes, drained and liquid reserved
2 cups Chopped onions
2 teaspoons Salt
½ teaspoon Oregano
3 cups Shredded, cooked chicken
2 cups Dairy sour cream
2 cups Grated Cheddar cheese
15 Corn tortillas

<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 ½ 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 ⅓ 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.

Similar recipes