Enchiladas Favorite Food Of The President

When the Los Angeles Daily News asked politicians for their favorite recipes, this was the response from the White House. Forget Big Macs; now we know why the first feeder needs to jog so much.

President Clinton’s Favorite Chicken Enchiladas

Cooking oil

2 (4-ounce) cans chopped green chilies

1 large clove garlic, minced

1 (28-ounce) can tomatoes

2 cups chopped onion

2 teaspoons salt

1/2 teaspoon oregano

3 cups shredded, cooked chicken

2 cups dairy sour cream

2 cups grated cheddar cheese

15 corn or flour tortillas

Preheat oil in skillet. Saute chopped chilies with minced garlic in oil.

Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from heat and set aside.

Combine chicken with sour cream, grated cheese and other teaspoon 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 and arrange side by side, seam down, in 2- by 9- by 13-inch baking dish.

Pour tomato mixture over enchiladas and bake at 350 degrees until heated through, about 20 minutes.