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How To make Chicken Enchiladas

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Ingredients
3
each
chicken breast, halves boneless skinless
16
oz
can tomatoes,chopped
10
oz
can cream of chicken soup
4
oz
can green chilies, chopped
1
cup
onion, or onion salt, chopped
2
cup
cheddar cheese, shredded
1
teaspoon
cumin, ground
1/2
teaspoon
garlic powder
12
each
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).
A www.recipeland.com visitor writes: Very good receipe. Quick and easy, and my family loved it!

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