Chicken Enchiladas(President Bill Clinton'S Favorite Recipe)
Creamy chicken enchiladas with green chilies, tomatoes, and melted cheese, perfect for comforting family dinners and Mexican-inspired gatherings.
Ingredients
Instructions
- Preheat oil in a skillet.
- Saute chopped green chilies with minced garlic in oil.
- Drain and break up tomatoes; reserve 1/2 cup of tomato liquid.
- Add tomatoes, chopped onion, 1 teaspoon salt, oregano, and reserved tomato liquid to the chilies and garlic; simmer uncovered until thick, about 30 minutes.
- Remove from skillet and set aside.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using hotter green chilies. If you're short on time, rotisserie chicken can be a great substitute for cooked chicken. Additionally, feel free to use Greek yogurt instead of sour cream for a healthier option. To save time, prepare the sauce ahead of time and store it in the fridge until you're ready to assemble the enchiladas. Browse more Mexican recipes for additional ideas.
Serving Suggestions
Serve the chicken enchiladas hot, topped with extra grated Cheddar cheese and a dollop of sour cream. They pair beautifully with a fresh side salad or Mexican rice. For an extra kick, add a side of guacamole or salsa. These enchiladas are perfect for a family dinner or a casual gathering with friends.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. If you prefer the microwave, cover the enchiladas with a damp paper towel and heat them in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas(President Bill Clinton'S Favorite Recipe) contains roughly 2376 calories, with 32g protein, 242g carbohydrates, and 185g fat. It is an excellent source of dietary fiber (610% of the Daily Value), iron (97% of the Daily Value), and vitamin C (79% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2113mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them with foil and refrigerate. When ready to bake, remove the foil and bake at the recommended temperature, adding a few extra minutes to ensure they're heated through.
What can I use instead of tortillas?
If you want a gluten-free option, consider using corn tortillas. Alternatively, you could use lettuce wraps for a low-carb version. For something different, try using crepes or even puff pastry for a unique twist on the traditional enchilada.
How can I make these enchiladas vegetarian?
To make vegetarian enchiladas, replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also add black beans for protein. Just be sure to adjust the seasoning to complement the vegetables for a delicious meat-free dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).