Chicken Enchiladas
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| Recipe By : |
| Serving Size : 4 Preparation Time :0:00 |
| Categories : Main Dish |
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| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 3 | chicken breast halves |
| 1 | 16 ounce can Tomatoes -- chopped |
| 1 | 10 ounce can Cream of chicken soup |
| 1 | 4 ounce can Chopped green chiles |
| 1 cup | Chopped onion |
| 2 cup | Shredded cheddar cheese |
| 1 tsp | Ground cumin |
| 1/2 tsp | Garlic powder |
| 12 | corn tortillas |
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| 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 tablespoons of mixture |
| and 1 tablespoon 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). |
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| * Exported from MasterCook * |
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| (ID: 80959) Mirror: rec.food.recipes: Sat, Aug 3, 2002 |