Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Chicken breast halves 2 c Shredded cheddar cheese
16 oz Can tomatoes,chopped 1 t Ground cumin
10 oz Can cream of chicken soup 1/2 t Garlic powder
4 oz Can chopped green chilies 12 ea Corn tortillas
1 c Chopped onion or onion salt

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).

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