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CHICKEN ENCHILADAS RECIPE
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INGREDIENTS:
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 tsp. ground cumin seeds
1/2 tsp. garlic powder
12 corn tortillas
DIRECTIONS:
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, and add 2 Tbls.
of the mixture and 1 Tbls.
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 (for about 20 minutes).
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