Name: Chicken Enchiladas
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

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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

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