Chicken Enchiladas Ii

Name: Chicken Enchiladas Ii
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

9 ingredients

7 steps

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).