Chicken Enchiladas Ii

Ingredients

• Servings: 4
• 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

Recipe

• 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).