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Chicken Enchiladas ala Leslee
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Submitted by: |
Leslee
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Servings: |
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Preparation time: |
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Ingredients: |
3 pounds
boneless chicken breasts
1 medium onion, chopped
1 jar hot salsa
2 cans enchilada sauce (medium or hot; red or green)
20 6" flour tortillas
(2) 12-ounce packages Mexican-mix cheese
1 pint sour cream |
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Directions: |
Poach
chicken and onion in salsa until tender; cool. Shred chicken. Coat bottom of
9x13 pan with thin layer of enchilada sauce. Combine shredded chicken, sour
cream, and 1 package cheese. Place chicken mixture in tortillas, roll up,
secure with toothpick and place in pan. Pour remaining enchilada sauce over
tortillas, top with remaining cheese. Bake at 350 for 20 minutes. Serve with
guacamole and chips. |
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Notes: |
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