Ingredients:
3 chicken breast halves
1 (16 ounce) cans tomatoes, chopped
1 (10 ounce) cans cream of chicken soup
1 (4 ounce) cans green chilies, chopped
1 cup onions, Chopped
2 cups cheddar cheese, Shredded
1 teaspoon cumin, Ground
1/2 teaspoon garlic powder
12 corn tortillas
Directions:
Cover chicken with water and simmer for 30 minutes.
Cool, bone,and cut into strips,set aside.
Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese.
Roll up and place seam side down in baking pan.
After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
Bake at 350 until cheese is melted(about 20 minutes).
Servings: 4
Time preparation: 0 min.
Time total: 0 min.