Bill Clinton’s Chicken Enchiladas Copycat Recipe

Bill Clinton’s Chicken Enchiladas are a delicious, hearty meal that’s packed with flavor. These enchiladas feature tender shredded chicken, creamy sour cream, and melted cheddar cheese wrapped in corn tortillas and smothered in a rich, savory chili sauce. With a touch of garlic, oregano, and green chilies, the chili sauce adds a zesty kick that complements the creamy filling. Easy to make and incredibly satisfying, this dish is perfect for a weeknight dinner or a family gathering. The combination of the creamy filling and flavorful sauce makes these enchiladas a surefire hit!

Why Everyone Will Love This Recipe

What makes Bill Clinton’s Chicken Enchiladas so irresistible is the balance of flavors and textures. The shredded chicken combined with sour cream and cheese creates a creamy, comforting filling, while the chili sauce adds a depth of flavor and a slight heat that ties everything together. The soft corn tortillas soak up the sauce and become wonderfully tender as they bake, creating the perfect texture. This dish is quick to make, filling, and sure to please everyone at the table. Whether you’re serving it for a family dinner or a casual get-together, these chicken enchiladas are bound to be a hit.

What Are Bill Clinton’s Chicken Enchiladas?

Bill Clinton’s Chicken Enchiladas are a baked Mexican-inspired dish made with shredded chicken, sour cream, cheddar cheese, and corn tortillas. The enchiladas are smothered in a homemade chili sauce made with green chilies, tomatoes, garlic, and oregano, then baked until hot and bubbly. The combination of creamy chicken filling and zesty sauce creates a comforting, flavorful dish that’s perfect for feeding a crowd. This recipe is simple, satisfying, and packed with authentic flavors that everyone will enjoy.

Cooking Tips

• Use cooked chicken: The chicken can be cooked in advance, either by roasting, poaching, or using leftover chicken. Shred it into bite-sized pieces for the filling.
• Customize the heat level: If you prefer a spicier enchilada, feel free to add more chilies or a pinch of cayenne pepper to the chili sauce.
• Corn tortillas are key: Make sure to use corn tortillas, as they provide the perfect texture and flavor for enchiladas. If you have trouble with them tearing, try warming them up before dipping in oil.
• Make-ahead option: These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover them with foil and bake as directed when ready to serve.

Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas?

While the recipe calls for corn tortillas, you can use flour tortillas as a substitute. However, corn tortillas offer the traditional flavor and texture for enchiladas, so they’re highly recommended.

Can I use a different type of cheese?

Yes! While cheddar cheese is the classic choice for this recipe, you can substitute it with Monterey Jack cheese, Colby, or even a blend of Mexican cheeses for a slightly different flavor.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas the day before, cover them with foil, and refrigerate them overnight. When ready to serve, simply bake them at 250°F for 20 minutes or until heated through.

Can I make the chili sauce without green chilies?

If you don’t have green chilies, you can use a small can of diced tomatoes with green chilies or add a bit of mild salsa to the sauce for flavor. For more heat, add jalapeños or other spicy chilies.

How do I make the chicken more flavorful?

You can season the chicken with your favorite spices, such as cumin, paprika, or chili powder, before cooking to add extra flavor. Marinating the chicken in a bit of lime juice, garlic, and olive oil before cooking also adds great flavor to the filling.

How to Store

Store leftover spiced chicken in an airtight container in the refrigerator for up to 3 days. You can also store the assembled enchiladas in the refrigerator for up to 24 hours before baking.

How to Freeze

To freeze, let the enchiladas cool completely after baking, then wrap them tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 250°F (120°C) for 20 minutes or until heated through.

Ingredients

• 2 tablespoons cooking oil
• 2 (4-ounce) cans green chilies
• 1 garlic clove, minced
• 1 (28-ounce) can tomatoes
• 2 cups onions, chopped
• 2 teaspoons salt
• ½ teaspoon oregano
• 3 cups cooked chicken, shredded
• 2 cups sour cream
• 2 cups cheddar cheese, grated
• ⅓ cup cooking oil
• 15 corn tortillas

For the Chili Sauce:

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 garlic cloves, minced
• 1 can (4 ounces) green chilies
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• Optional: 1 teaspoon ground cumin (for extra flavor)

Step-by-Step Instructions