Presidential Enchiladas Recipe

Name: Presidential Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4 oz.) cans green chilies; vegetable oil; 1 large clove garlic, minced; 1 (28 oz.) can tomatoes; 2 c. chopped onion; 2 tsp. salt; 15 corn tortillas; 1/2 tsp. oregano; 3 c. shredded, cooked chicken*; 2 c. dairy sour cream; 2 c. grated Cheddar cheese

Servings: persons

2 (4 oz.) cans green chilies
vegetable oil
1 large clove garlic, minced
1 (28 oz.) can tomatoes
2 c. chopped onion
2 tsp. salt
15 corn tortillas
1/2 tsp. oregano
3 c. shredded, cooked chicken*
2 c. dairy sour cream
2 c. grated Cheddar cheese

1
Remove seeds from chilies and chop them.
2
In large skillet, heat small amount of oil.
3
Add chilies and garlic and saute. Drain and break up tomatoes.
4
Reserve 1/2 cup liquid.
5
Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chilies and garlic.
6
Simmer, uncovered, for 30 minutes or until thick.
7
Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar and 1 teaspoon salt.
8
Heat 1/3 cup oil; dip tortillas in oil until they become limp.
9
Drain well on paper towels.

1425

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (4 oz.) cans green chilies, vegetable oil, 1 large clove garlic, minced, 1 (28 oz.) can tomatoes, and more.

Yes, Presidential Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Presidential Enchiladas

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