Chicken Enchiladas II

• chicken breast halves↗3
• tomatoes, chopped↗1 can

  16 ounce

• cream of chicken soup1 can

  10 ounce

• green chilies, chopped↗1 can

  4 ounce

• onion, Chopped↗1 cup
• cheddar cheese, Shredded↗2 cups
• cumin, Ground↗1 teaspoon
• garlic powder↗1⁄2 teaspoon
• corn tortillas↗12

Step-by-step instructions

1. 1

   Cover chicken with water and simmer for 30 minutes.

2. 2

   Cool, bone,and cut into strips,set aside.

3. 3

   Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.

4. 4

   Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese.

5. 5

   Roll up and place seam side down in baking pan.

6. 6

   After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.

7. 7

   Bake at 350 until cheese is melted(about 20 minutes).