Chicken Enchiladas

Try something fun for a change with this scrumptious dish that is sure to entertain!

Yields:	4 servings
Rating:
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Ingredients

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	onion	or onion salt, chopped
2	cups	cheddar cheese	shredded
1	teaspoon	cumin	ground
1/2	teaspoon	garlic powder
12	each	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, 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).

A www.recipeland.com visitor writes: Very good receipe. Quick and easy, and my family loved it!

Reviews

I had to find this recipe (again) as my family LOVED it the last time I made it! What a great way to use left-over chicken.
over 6 years ago

Very good receipe. Quick and easy, and my family loved it!
over 7 years ago

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