Ingredientes para Bill Clinton's Chicken Enchiladas
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 (4 ounce) can diced green chilies
- 2 cups cooked chicken, shredded
- 1 (28 ounce) can crushed tomatoes
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- cooking oil (for brushing tortillas)
- 1 teaspoon salt, 1/2 teaspoon salt
- 1 dozen corn tortillas
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup reserved tomato liquid
- 2 teaspoons chili powder
- flour tortillas (optional alternative)
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Cómo preparar Bill Clinton's Chicken Enchiladas
- Preheat oven to 250°F (120°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
- Add 1 (4 ounce) can of diced green chilies and cook for another 2 minutes.
- Add 1 (28 ounce) can of crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano, and ½ cup reserved tomato liquid.
- Bring to a simmer, then reduce heat and cook uncovered for 25-30 minutes, stirring occasionally, until sauce has thickened.
- Remove sauce from skillet and set aside. Stir in 2 teaspoons chili powder.
- In a separate bowl, combine 2 cups cooked chicken, shredded, with ½ cup sour cream, 1 cup shredded cheddar cheese, and ½ teaspoon salt. Stir in 2 teaspoons chili powder.
- (Optional) Lightly brush corn tortillas with oil for added flavor and to prevent sticking. Alternatively, use flour tortillas as per your preference.
- Fill each tortilla with about ¼ cup of the chicken mixture.
- Roll up tightly and place seam-down in a 9x13 inch baking dish.
- Pour the chili sauce evenly over the enchiladas.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
25g
Fat
81g
Carbs
11g
