Chicken Enchiladas

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Title: Chicken Enchiladas
Categories: Poultry, Mexican
Yield: 4 servings

3 ea Chicken breast halves 2 c Shredded cheddar cheese
16 oz Can tomatoes,chopped 1 ts Ground cumin
10 oz Can cream of chicken soup 1/2 ts 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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