*  Exported from  MasterCook  *
 
                     Bill Clinton’s Chicken Enchiladas
 
 Recipe By     : Celebrity Chef’s by Ruby Jean Caldwell
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry                          Mexican
                 Cheese                           Tomatoes
                 Main Dishes                      Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   Cooking oil
      1/2  teaspoon      Oregano
    2      cans          Green chilis
    3      cups          Chicken;shredded -- cooked
    1      can           Tomatoes -- 28
    2      cups          Cheddar cheddar -- grated
    2      cups          Onion -- chopped
      1/3  cup           Cooking oil
    2      teaspoons     -salt
   15                    Tortillas -- corn
    1                    Garlic clove -- minced
    2      cups          Sour cream
 
 Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then
 saute with minced garlic 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.
 SOURCE: _Celebrity Chefs_by Ruby Jeanne Caldwell, P.O.Box 583 Salem, VA,
 1992. via the National Enquirer.
 
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