Recipe Category: Chicken
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Ingredients
- Serving Size : 4
- 3 Chicken breast halves
- 1 16 ounce can Tomatoes – chopped
- 1 10 ounce can Cream of chicken soup
- 1 4 ounce can Chopped green chiles
- 1 cup Chopped onion
- 2 cups Shredded cheddar cheese
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 12 Corn tortillas
Method
- 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 tablespoons of mixture and 1 tablespoon 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).
Full List of Chicken Recipes
Full List of Enchilada Recipes