Chicken enchiladas
Yield: 4 servings
Ingredients:
- 3 ea Chicken breast halves 2 c Shredded cheddar cheese
- 16 oz Can tomatoes chopped 1 ts Ground cumin
- 10 oz Can cream of chicken soup 1/2 ts Garlic powder
- 4 oz Can chopped green chilies 12 ea Corn tortillas
- 1 c Chopped onion or onion salt
Instructions:
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).
