CHICKEN ENCHILADAS - CLINTON

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 9×13x2-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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008