Bill Clintons Chicken Enchiladas Recipes
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
BILL CLINTON'S CHICKEN ENCHILADAS
Make and share this Bill Clinton's Chicken Enchiladas recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 2 tablespoons oil in skillet.
- Remove seeds from chilies, if desired.
- Chop chilies, then sauté with minced garlic in oil.
- Drain and break up tomatoes, reserving 1/2 cup liquid.
- Add tomatoes,1 teaspoon 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 250 degrees F until heated through about 20 minutes.
BILL CLINTON'S CHICKEN ENCHILADAS
Mmmm. The former president's famous recipe for favorite enchiladas. *Note: I usually substitute flour tortillas and omit the dipping in oil, as that's our preference. I also add a couple of teaspoons of chili powder to the sauce and to the chicken filling mixture.*
Provided by newspapergal
Categories Chicken
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 2 Tbsp oil in skillet.
- Saute green chilies with minced garlic & chopped onion 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.
Nutrition Facts : Calories 579.6, Fat 38.9, SaturatedFat 16.3, Cholesterol 94.3, Sodium 855.2, Carbohydrate 33.7, Fiber 5, Sugar 6.4, Protein 26.4
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