Chicken Enchiladas II

Submitted by Mysterygirl

• Ingredients: 9
• Serves: 4

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).

Reviews

[Kate in Ontario]

I made this last night and it was very good. however,I was guessing what I was supposed to do with the chicken and onions.I added the onions to the soup mix and put the chiken pieces to fit on the tortilla before adding mixture.