| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | Chicken breast halves | |
| 16 | oz | Can tomatoes,chopped |
| 10 | oz | Can cream of chicken soup |
| 4 | oz | Can chopped green chilies |
| 1 | c | Chopped onion or onion salt |
| 2 | c | Shredded cheddar cheese |
| 1 | ts | Ground cumin |
| 1/2 | ts | Garlic powder |
| 12 | Corn tortillas |
INSTRUCTIONS
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). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”