CHICKEN ENCHILADAS II

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Make and share this Chicken Enchiladas II recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Cover chicken with water and simmer for 30 minutes.
  • Cool, bone,and cut into strips,set aside.
  • Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
  • 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.
  • Roll up and place seam side down in baking pan.
  • After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
  • Bake at 350 until cheese is melted(about 20 minutes).

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