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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