President Clinton's Chicken Enchiladas
Recipe: #40902
June 06, 2023
Categories: Cheese, Cheddar, Mexican, Southwest, Canned Tomatoes, Sour Cream, Spicy, Mexican Chicken, Mexican Casseroles, more
"This is the 1st enchilada recipe before he got healthy with the chicken and broccoli recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (354.9 g)
- Calories 792.5
- Total Fat - 58.6 g
- Saturated Fat - 17.9 g
- Cholesterol - 81.9 mg
- Sodium - 1156.6 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 6.6 g
- Sugars - 4.6 g
- Protein - 23.5 g
- Calcium - 532.2 mg
- Iron - 1.9 mg
- Vitamin C - 43 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet over medium-high heat, sauté the chiles and garlic in a small amount of cooking oil. Drain the tomatoes, reserving a cup of liquid.
Step 2
Break up tomatoes and add to skillet.
Step 3
Add the onion, 1 teaspoon salt, oregano, and reserved liquid.
Step 4
Simmer, uncovered, until thick (about 30 minutes). Remove from heat, transfer to a bowl, and set aside.
Step 5
In a large bowl, combine the chicken, sour cream, cheese, and 1 teaspoon salt.
Step 6
In another skillet over medium-high heat,heat 1 cup cooking oil.
Step 7
Dip the tortillas in the oil until they become limp and drain well on paper towels.
Step 8
Fill the tortillas with the chicken mixture.
Step 9
Roll up and arrange side by side, seam side down, in a 9x13x12-inch Pam sprayed baking dish, that you have put small amount sauce on bottom of dish.
Step 10
Pour the tomato mixture over the enchiladas.
Step 11
Bake at 350 F for 20 minutes or until heated thorough.
Tips
No special items needed.
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