How To make Chicken Enchiladas Clinton
1 tb 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 c Chopped onions
2 ts Salt
1/2 ts Oregano
3 c Shredded, cooked chicken
2 c Dairy sour cream
2 c Grated Cheddar cheese
15 Corn tortillas
"This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor. In a skillet over medium-high 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 1/2 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 medium-high 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 9x13x2-inch 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.
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Reading Teen ~ Sour Cream Chicken Enchiladas
Amy @ReadingTeen 2 cooks sour cream chicken enchiladas. Soooo good!
I never measure anything so after testing this recipe while cooking it, this is my final assessment...
-Melt over medium heat~
1 1/2 sticks of butter
4 minced cloves of garlic ( for only 30 seconds) then...
-Add~
1/4 c. plus 2 Tbsp. flour
- whisk to make a roux~
-Add~
3 c. of chicken stock
salt-n-pepper to taste
-let reduce down on medium heat 'till gone by half (about 10-15 min.)
~Turn down to low heat
-Add~
3 c. Sour cream
1 Tbsp. cumin
1 Tbsp. chili powder
2 c. Monterrey Jack cheese
-Whisk~
Still simmer for another ten minutes on low
Ladle over rolled chicken enchiladas
**Add 2 c. of left over Monterrey Jack cheese all over top of enchiladas