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Chicken Enchiladas - Clinton

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      Title: CHICKEN ENCHILADAS - CLINTON
 Categories: Poultry, Mexican
      Yield: 6 Servings
 
      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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