Tex Mex - Bill Clinton's Chicken Enchiladas

His favorite recipe... passed along to you.

Ingredients

2 tablespoons cooking oil
2 (4 ounce) cans green chilies
1 garlic clove, minced
1 (28 ounce) can tomatoes
2 cups onions, chopped
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked chicken breast, shredded
2 cups sour cream
2 cups cheddar cheese, grated
1/3 cup cooking oil
15 corn tortillas

Directions

Chili Sauce

Preheat 2 tablespoons oil in skillet.

Remove seeds from chilies, if desired. (this controls the spicyness a bit)

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.


The Chicken

Combine chicken with sour cream, cheese and remaining salt.


The Tortillas

Heat 1/3 cup oil.

Dip tortillas in oil until they become limp. (Note: LIMP... do not fry to a crisp.)

Drain well on paper towels.


Putting It All Together

Fill tortillas with chicken mixture and roll them up.

Arrange the filled tortillas 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.