Title: Chicken Enchiladas
Categories: Mexican Poultry
Yield: 4 Servings
| 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 | ts | Ground Cumin |
| 1/2 | ts | 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 T of mixture and 1 T 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 350øF
until cheese is melted (about 20 minutes).