Bill Clinton's Chicken Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon oregano

• 2 (4 ounce) cans green chilies
• 3 cups shredded cooked chicken

• 1 (28 ounce) can tomatoes
• 2 cups shredded cheddar cheese
• 2 cups onions, chopped
• 1/3 cup cooking oil
• 2 teaspoons salt
• 15 corn tortillas
• 1 garlic clove, minced
• 2 cups sour cream

Directions

1. 1

   Preheat 2 Tbsp oil in skillet.

2. 2

   Saute green chilies with minced garlic & chopped onion in oil.

3. 3

   Drain and break up tomatoes. Reserve 1/2 cup liquid.

4. 4

   Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.

5. 5

   Remove sauce from skillet and set aside.

6. 6

   Combine chicken with sour cream, cheese and remaining salt.

7. 7

   Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.

8. 8

   Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.

9. 9

   Pour chili sauce over enchiladas.

10. 10

    Bake at 250F degrees until heated through about 20 minutes.