Lynda's Chicken Enchiladas

My mother in law is a great cook, and this is another of her masterpieces. We usually opt to leave out the cumin, but it's a matter of taste.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 6-8 enchiladas

Ingredients

• 4  chicken breasts
• 3  chicken bouillon cubes
• 1⁄2 onion
• 1  cup sour cream
• 1  teaspoon  garlic salt
• 2  teaspoons chili powder
• 1 (4 ounce) can diced green chilies
• 1 1⁄2 teaspoons cumin
• 1  cup cheese, divided
• 6 -8  flour tortillas

Directions

1. Boil Chicken breasts in water with boulion and onion.
2. Shread chicken and add remaining ingredients, reserving 1/4 cup of cheese.
3. Spoon mixture into tortillas (follow package directions to soften) and place in baking dish.
4. Bake at 375 degrees for 15 minutes.
5. Top with remaining cheese and bake for 5 minutes more.