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How To make Bill Clinton's Chicken Enchiladas
2 tb Cooking oil
2 cn Green chilis
1 Garlic clove; minced
1 cn Tomatoes; 28
2 c Onion;chopped
2 ts -salt
1/2 ts Oregano
3 c Chicken;shredded, cooked
2 c Sour cream
2 c Cheddar cheddar;grated
1/3 c Cooking oil
15 Tortillas, corn
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.
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This video is about giving you more ideas on which wine you can pair with which type of food: today I want to talk to you about pairing wine with chicken, in particular, with the eternal question: red or white. We'll also cover chicken dishes, which should be accompanied by white wine, which red... wine and Mexican chicken dishes... Wine and chicken korma... As well as classic Italian and French chicken dishes...
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