Chicken Enchiladas

Chicken Enchiladas: A Family Favorite

This recipe has a fun story behind it. Years ago, when Bill Clinton was president, our local newspaper published a collection of recipes from famous people. Among them was this Chicken Enchilada recipe, supposedly a favorite of the former president himself. Now, I'm not usually one to clip out celebrity recipes – believe me, I've seen my fair share of questionable culinary advice in those newspaper columns! – but this one? This one was different.

My family, they’re picky eaters, all of them. Getting them to agree on *anything* is a monumental task, let alone a meal that everyone will enjoy. But this enchilada recipe? It was a hit from the very first bite. Rich, flavorful, and comforting, it quickly became a staple in our holiday celebrations and special family dinners. It’s not something we make every day; it's a little too decadent for a weeknight meal. But when the occasion calls for something special, something truly celebratory, these enchiladas are always our go-to.

The Chili Sauce: The Heart of the Dish

The secret, I believe, lies in the chili sauce. The recipe calls for a long, slow simmer, which allows the flavors of the chiles, tomatoes, garlic, and oregano to meld together beautifully. It’s a process that takes some time, but the result is well worth the effort. That deep, rich, smoky flavor is unlike anything you can find in store-bought versions. I often find myself sneaking a spoonful or two while it's simmering! It’s that good.

The Chicken Filling: Simple Yet Satisfying

The chicken filling is surprisingly simple. Shredded chicken, sour cream, cheese, and a touch of salt – that’s it! The key is to use good quality ingredients. I always buy my chicken from the local butcher; it makes all the difference in the world. And, of course, don't skimp on the cheese! A sharp cheddar is perfect for this dish, adding a nice tanginess to complement the richness of the chili sauce and sour cream.

The Assembly: A Labor of Love

Perhaps the most time-consuming part of the recipe is the assembly of the enchiladas themselves. Each tortilla is carefully dipped in oil, filled with the delicious chicken mixture, and rolled into a neat little package. Arranging them side by side in the baking dish is like creating a small work of art. It's a very satisfying process, and a great activity for the whole family to get involved in. A perfect Sunday afternoon activity, if you ask me!

The Baking: The Final Touch

The final step is baking the enchiladas until they are heated through and bubbly. The aroma that fills the kitchen during this time is simply heavenly – a mix of warm spices, melted cheese, and savory chicken. It’s enough to make anyone's mouth water. And once they come out of the oven, the final touch is a sprinkling of fresh parsley and a dollop of extra sour cream. It’s the perfect finishing touch to an already perfect dish.

More Than Just a Recipe: A Tradition

Over the years, this Chicken Enchilada recipe has become more than just a meal; it’s a tradition. It's a recipe that brings our family together, creating lasting memories around a table filled with laughter, conversation, and, of course, delicious food. It's the kind of recipe you cherish, one that gets passed down from generation to generation – a culinary heirloom, if you will. And every time I make them, I’m reminded of that newspaper clipping, of Bill Clinton’s supposed love for this dish, and of the countless happy moments shared around the table, thanks to this simple, yet extraordinary recipe.

So, if you're looking for a special occasion recipe, something truly memorable, I highly recommend giving this Chicken Enchilada recipe a try. It's a recipe that has stood the test of time, and I have no doubt it will become a family favorite in your home, too. I promise you won't regret it!

Step-by-step

• CHILI SAUCE: Preheat 2 tablespoons vegetable oil in a skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 teaspoon salt, oregano, and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.
• CHICKEN FILLING: Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
• ENCHILADAS: Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in a 9 by 13 inch baking dish. Pour chili sauce over enchiladas.
• Bake at 275 degrees until heated through, about 20 minutes. Remove from oven and garnish with chopped fresh parsley and/or additional sour cream.