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Chicken Enchiladas


Recipe (click to expand)

3eachchicken breast, halves boneless skinless
16ozcan tomatoes,chopped
10ozcan cream of chicken soup
4ozcan green chilies, chopped
1cuponion, or onion salt, chopped
2cupcheddar cheese, shredded
1teaspooncumin, ground
1/2teaspoongarlic powder
12eachcorn tortillas


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).

A visitor writes: Very good receipe. Quick and easy, and my family loved it!

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