Ingredients
- 12 corn tortillas
- 3 chicken breast
- 300 gr tomatoes
- 230 gr cheddar cheese
- 280 ml cream of chicken soup
- 130 gr onion
- 65 gr green chilies
- 2 gr cumin
- 2 gr garlic powder
Cover chicken with water and simmer for 30 minutes.
Cool, bone, and cut into strips, set aside. Mixtomatoes, soup, chilies, cumin, and garlic powder. Diptortillas into broth left from boiling chicken, placeone on a plate, add 2 Tb. of mixture and 1 Tb. ofcheese. Roll up and place seam side down in bakingpan. After all are filled and rolled, Pour remainingsauce evenly over enchiladas and sprinkle withremaining cheese. Bake at 350 until cheese ismelted(about 20 minutes).
A www.recipeland.com visitor writes: Very good receipe. Quick and easy, and my family loved it!
