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Bill Clinton's Chicken Enchiladas Recipe

Experience the legendary flavor of Bill Clinton's favorite Chicken Enchiladas! This recipe, inspired by the former president's own kitchen, delivers a rich and satisfying dish. We've made it easy to customize – feel free to use flour tortillas and skip the oil-dipping step, as we often do. A touch of extra chili powder adds a delicious kick. Get ready for a taste of history!

Prep Time 20 mins
Cook Time 45 mins
Calories 579.6 kcal
Protein 52g
Rating 5.0 (2 Reviews)
Bill Clinton's Chicken Enchiladas 116

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

25g

Fat

81g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Mexican Easy Dinner Party Chicken Dietary Spicy Comfort Food Low Carb Low In Something Meat Taste Mood