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 ts Ground cumin
1/2 ts Garlic powder
12 Corn tortillas
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,add 2 Tb. of mixture and 1 Tb. 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(about 20
minutes).
