Easy Chicken Enchiladas

• 3 each chicken breasts halves boneless skinless
• 16 ounces tomatoes, canned chopped
• 10 ounces soup, cream of chicken
• 4 ounces green chili peppers canned, chopped
• 1 cup onions or onion salt, chopped
• 2 cups cheddar cheese shredded
• 1 teaspoon cumin ground
• 1/2 teaspoon garlic powder
• 12 each corn tortillas (6-inch)

1. Cover chicken with water and simmer for 30 minutes.
2. Cool, bone, and cut into strips, set aside.
3. Mix tomatoes, soup, chilies, cumin, and garlic powder.
4. Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 Tb.
5. of mixture and 1 Tb.
6. of cheese.
7. Roll up and place seam side down in baking pan.
8. After all are filled and rolled.
9. Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
10. Bake at 350 until cheese is melted(about 20 minutes).
11. A www.
12. recipeland.
13. com visitor writes: Very good receipe.
14. Quick and easy, and my family loved it!

chicken breasts halves, tomatoes, soup, green chili peppers, onions, cheddar cheese, cumin ground, garlic, corn tortillas

Taken from recipeland.com/recipe/v/easy-chicken-enchiladas-334 (may not work)