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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 chicken breast halves |
1 (16 ounce) can tomatoes, chopped |
1 (10 ounce) can cream of chicken soup |
1 (4 ounce) can green chilies, chopped |
1 cup onion, chopped |
2 cups cheddar cheese, shredded |
1 teaspoon cumin, ground |
1/2 teaspoon garlic powder |
12 corn tortillas |
Directions:
1. Cover chicken with water and simmer for 30 minutes.
2. Cool, bone,and cut into strips,set aside.
3. Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
4. 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.
5. Roll up and place seam side down in baking pan.
6. After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
7. Bake at 350 until cheese is melted(about 20 minutes).
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