Chicken Enchiladas ala Leslee

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Chicken Enchiladas ala Leslee


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Preparation time:



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


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.