CHICKEN ENCHILADAS

14.09.2008 | Author: Cook | Posted in Cheese
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CHICKEN ENCHILADAS


Servings: 4
Ingredients: 

  • 3    Chicken breast halves
    • 

  • 16 oz Can tomatoes,chopped
    • 

  • 10 oz Can cream of chicken soup
    • 

  • 4 oz Can chopped green chilies
    • 

  • 1 c  Chopped onion or onion salt
    • 

  • 2 c  Shredded cheddar cheese
    • 

  • 1 t  Ground cumin
    • 

  • 1/2 t  Garlic powder
    • 

  • 12    Corn tortillas
    •

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).

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