Clinton named chicken enchiladas as a favourite in 1998, and they also appear in his archived White House biography. Rolled tortillas, shredded chicken, red sauce and cheese make a practical home version.
The president & the table
In 1998, Clinton named chicken enchiladas as a favourite dish. His archived White House biography also lists enchiladas and vegetable beef soup, while accounts from the Arkansas governor’s residence describe the chicken, chillies, tomatoes and cheese used in his meals.
Behind this story
Clinton’s 1998 remarks and archived White House favourite-food information; Arkansas residence cook’s recollections.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 4 · Not yet kitchen-tested
What you’ll need
Let’s make it
Heat the oven to 190°C / 375°F. Soften onion in oil for 5 minutes. Add garlic, chili blend and cumin for 30 seconds, then tomatoes, water and salt. Simmer for 10 minutes.
Mix chicken with one-third of the sauce and one-third of the cheese. Warm tortillas briefly until flexible.
Spread a little sauce in a baking dish. Divide chicken among tortillas, roll and set seam-side down in the dish.
Cover with the remaining sauce and cheese. Bake for 20–25 minutes until bubbling and the filling reaches 74°C / 165°F.
Rest for 5 minutes and add optional cilantro and sour cream.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
