Chicken Enchiladas

by Lisa Lou

Prep time: 0:45 Overall time: 1:15

Servings: 6 servings

INGREDIENTS

Here's the recipie. These are supposedly Bill Clinton's favorite, and he knows food if nothing else.

1T. oil
1 lg. (7oz.) can chopped green chilis
2-4 garlic cloves
1 lg (28oz.)or two small (14oz.) cans chopped tomatoes
2 c. chopped onions
2 t. salt (to taste)
1/2/t. dried oregano
1 jalapeno (optional)

3 c. shredded/chopped cooked chicken
2 c. sour cream (reg. or fat free)
2 c. shredded cheddar cheese

6 inch corn tortillas

INSTRUCTIONS

Heat oil in skillet. Add drained chilis and garlic - cook for 1 minute. Drain tomatoes and reserve liquid. Add tomatoes to mixture, then onion, 1 t. salt, orgegano and reserved liquid. Add finely chopped jalapeno, with seeds removed, if desired. Simmer uncovered until thick - about 30 minutes. Remove from heat when done.

Preheat oven to 300°F.

In a bowl, combine chicken with sour cream and cheese. Lightly salt. Spoon a couple of tablespoons of mixture into corn tortilla. Roll up and arrange in a baking dish seam side down. Stack as necessary. Pour salsa mixture over top of enchiladas and bake about 30 minutes, or until heated.

CHEF COMMENTS

These are supposedly Bill Clinton's favorite, and he knows food if nothing else.

You can freeze it and prepared well in advance. Delicious and easy! If you're even more lazy, you don't have to roll the tortillas, you can use them like lasagna noodles and layer the whole thing.

Tagged: enchiladas, mexican add tags

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