Bill Clinton S Chicken Enchiladas Recipe

Ingredients for Bill Clinton S Chicken Enchiladas

• Olive Oil
• 1 teaspoon dried oregano
• 1 (4 ounce) can diced green chilies
• Cooked Chicken
• 1 (28 ounce) can crushed tomatoes
• Cheddar Cheese
• Onions
• Cooking Oil
• 1 ½ teaspoons salt
• Corn Tortillas
• Garlic Clove
• ½ cup sour cream

How to Make Bill Clinton S Chicken Enchiladas

1. Preheat oven to 250°F (120°C).
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
4. Add 1 (4 ounce) can of diced green chilies and cook for another 2 minutes.
5. Add 1 (28 ounce) can of crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano, and ½ cup reserved tomato liquid.
6. Bring to a simmer, then reduce heat and cook uncovered for 25-30 minutes, stirring occasionally, until sauce has thickened.
7. Remove sauce from skillet and set aside. Stir in 2 teaspoons chili powder.
8. 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.
9. (Optional) Lightly brush corn tortillas with oil for added flavor and to prevent sticking. Alternatively, use flour tortillas as per your preference.
10. Fill each tortilla with about ¼ cup of the chicken mixture.
11. Roll up tightly and place seam-down in a 9x13 inch baking dish.
12. Pour the chili sauce evenly over the enchiladas.
13. Bake for 20-25 minutes, or until heated through and bubbly.
14. Let stand for 5 minutes before serving.