Recipe - Chicken Enchiladas - Clinton

1 tablespoon Plus 1/3 cup oil
2 (4 ounce) cans shopped green
chilies
1 lg Clove garlic, minced
1 (28 ounce) can tomatoes,
drained and liquid reserved
2 cup Chopped onions
2 teaspoon Salt
One half teaspoon Oregano
3 cup Shredded, cooked chicken
2 cup Dairy sour cream
2 cup Grated Cheddar cheese
15 Corn tortillas

Sonya WhitakerQuandt

"This is Clinton's favorite entree. Definitely not lowfat, it has
wonderful flavor.

In a skillet over mediumhigh heat, heat 1 Tbsp oil. Add the chilies and
garlic; saute until garlic is soft. Break up tomatoes and add to chilies
along with onions, 1 tsp salt, oregano and One half cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can add more reserved
tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
from heat and set aside.

Heat 1/3 cup oil in a skillet over mediumhigh heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become limp.
Drain well on paper towels. Fill tortillas with chicken mixture. Roll up
and arrange side by side, seam down, in a 9x13x2inch baking dish.

Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes. Can freeze cooked enchiladas and heat through
in oven before serving.

Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
sodium.

Posted to MMRecipes Digest V4 #207 by Lisa/Polly liwo@nb.net on Aug 08,
1997