Chicken Enchiladas Bill Clintons Favorite Recipes

BILL CLINTON'S CHICKEN ENCHILADAS

Steps:

• Preheat 2 tablespoons oil in skillet.
• Remove seeds from chilies, if desired.
• Chop chilies, then sauté with minced garlic in oil.
• Drain and break up tomatoes, reserving 1/2 cup liquid.
• Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
• Simmer, uncovered until thick, about 30 minutes.
• Remove sauce from skillet and set aside.
• Combine chicken with sour cream, cheese and remaining 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.
• Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
• Pour chili sauce over enchiladas.
• Bake at 250 degrees F until heated through about 20 minutes.

BILL CLINTON'S CHICKEN ENCHILADAS

Steps:

• Preheat 2 Tbsp oil in skillet.
• Saute green chilies with minced garlic & chopped onion in oil.
• Drain and break up tomatoes. Reserve 1/2 cup liquid.
• Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.
• Remove sauce from skillet and set aside.
• Combine chicken with sour cream, cheese and remaining 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. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
• Pour chili sauce over enchiladas.
• Bake at 250F degrees until heated through about 20 minutes.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.