Chicken enchiladas

4 servings

Ingredients

Quantity	Measure	Ingredient
3	eaches	Chicken breast halves
16	ounces	Can tomatoes,chopped
10	ounces	Can cream of chicken soup
4	ounces	Can chopped green chilies
1	cup	Chopped onion or onion salt
2	cups	Shredded cheddar cheese
1	teaspoon	Ground cumin
½	teaspoon	Garlic powder
12	eaches	Corn tortillas

Directions

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).