PRESIDENT BILL'S CHICKEN ENCHILADAS
2 (4 oz.) cans green chilies
1 (28 oz.) can tomatoes
2 tbsp. cooking oil
1 lg. clove garlic, minced
2 c. onions, chopped
Pinch of salt
1/2 tsp. oregano
3 c. cooked chicken, shredded
2 c. dairy sour cream
2 c. Cheddar cheese, grated
1/2 c. cooking oil
15 corn tortillas
Preheat 2 tablespoons oil in skillet. Remove seeds from chilies, then
saute with minced garlic in oil. Drain and break up tomatoes. Reserve liquid.
Mix together tomatoes, onion, pinch of salt, oregano and pour tomato liquid and
all in skillet. Simmer uncovered until thick, about 30 minutes. Remove sauce
from skillet and set aside. Combine chicken with sour cream, cheese and pinch
of salt. Heat 1/4 cup oil. Dip tortillas in oil until they become limp. Drain
well on paper towels (to soak off remaining oil). Fill tortillas with chicken
mixture. Roll up and arrange side by side, seam side down in 9 x 13 x 2 inch
baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees until heated
through, about 20 minutes. Preparation time, just a little over an hour.
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