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
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