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Receta Chicken Enchiladas Clinton
by Global Cookbook

Chicken Enchiladas Clinton
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Plus 1/3 c. oil
  • 2 x (4 oz) cans shopped green chilies
  • 1 lrg Clove garlic, chopped
  • 1 x (28 oz) can tomatoes, liquid removed and liquid reserved
  • 2 c. Minced onions
  • 2 tsp Salt
  • 1/2 tsp Oregano
  • 3 c. Shredded, cooked chicken
  • 2 c. Dairy lowfat sour cream
  • 2 c. Grated Cheddar cheese
  • 15 x Corn tortillas

Direcciones

  1. (Sonya Whitaker-Quandt)
  2. "This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor.
  3. In a skillet over medium-high heat, heat 1 Tbsp oil. Add in the chilies and garlic; saute/fry till garlic is soft. Break up tomatoes and add in to chilies along with onions, 1 tsp salt, oregano and 1/2 c. reserved tomato liquid.
  4. Simmer uncovered till thick, about 30 min. (You can add in more reserved tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce from heat and set aside.
  5. Heat 1/3 c. oil in a skillet over medium-high heat till warm. Dip tortillas in warm oil for a few seconds, or possibly just till they become limp.
  6. Drain well on paper towels. Fill tortillas with chicken mix. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish.
  7. Pour tomato sauce over enchiladas and bake at 350 degrees till heated through, about 20 min. Can freeze cooked enchiladas and heat through in oven before serving.
  8. Makes 6 servings.