Easy Chicken Enchiladas

Ingredients

• 3 large Chicken breast halves

• 16 oz can of tomatoes, chopped

• 10 oz can Cheddar Cheese soup

• 4 oz can chopped mild green chilies

• 1 c chopped Onion

• 1 tsp ground cumin

• 1/2 tsp garlic powder

• Grated Cheddar or Colby Cheese

• 12 corn tortillas

Directions

1. Cover Chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside (save water).
2. In saucepan, mix tomatoes, soup, chilies, cumin, & garlic powder, heat until warm, divide in half (second half will be used for sauce).
3. Add Chicken to first half.
4. Dip tortillas into broth left from boiling Chicken to soften, place one on a plate, add 2 T of mixture and 1 T of grated Cheese.
5. Roll up and place seam side down in baking pan.
6. After all tortillas are filled and rolled, pour remaining Cheese soup evenly over enchiladas, and sprinkle with remaining Cheese.
7. Bake at 350° until Cheese is melted (about 20 minutes).

Contributed by

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