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Chicken Enchiladas
| Ingredients | |||
| 3 | each | chicken breast, halves boneless skinless | |
| 16 | oz | can tomatoes,chopped | |
| 10 | oz | can cream of chicken soup | |
| 4 | oz | can green chilies, chopped | |
| 1 | cup | onion, or onion salt, chopped | |
| 2 | cup | cheddar cheese, shredded | |
| 1 | teaspoon | cumin, ground | |
| 1/2 | teaspoon | garlic powder | |
| 12 | each | corn tortillas | |
Directions: | |||
| Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). A www.recipeland.com visitor writes: Very good receipe. Quick and easy, and my family loved it! | |||
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