Chicken Enchiladas

[Easy Recipe Finder]

a favorite of President Bill Clinton

"When the Los Angeles Daily News asked politicians
for their favorite recipes, this was the response
from the White House....."

Cooking oil
2 (4 oz) cans chopped green chilies
1 large clove garlic, minced
1 (28 oz) can tomatoes
2 cups chopped onion
2 teaspoons salt
1/2 teaspoon oregano
3 cups shredded, cooked chicken
2 cups dairy sour cream
2 cups grated cheddar cheese
15 corn or flour tortillas

Preheat oil in skillet. Saute chopped chilies
with minced garlic in oil.
Drain and break up tomatoes; reserve 1/2 cup
liquid. To chilies and garlic, add tomatoes,
onion, 1 teaspoon salt, oregano and reserved
tomato liquid. Simmer uncovered until thick,
about 30 minutes. Remove from heat and set
aside.
Combine chicken with sour cream, grated cheese
and other teaspoon of salt.
Heat 1/3 cup oil; dip tortillas in oil until
they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture; roll up
and arrange side by side, seam down, in
2-by 9-by 13-inch baking disk.
Pour tomato mixture over enchiladas and bake
at 350 degrees until heated through, about
20 minutes

Source: The Idaho Statesman Review, Wed, Mar 5, 1997