By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 16 oz
- tomatoes, chopped
- 10 oz
- cream of chicken soup
- 4 oz
- green chile peppers, chopped
- 1 c
- chopped onion
- 2 c
- shredded cheddar cheese
- 1 tsp
- 1/2 tsp
- garlic powder
- corn tortillas
1Cover chicken with water and simmer for 30 minutes.
2Cool, bone, and cut into strips, set aside.
3Mix tomatoes, soup, chiles, cumin and garlic powder.
4Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 tablespoons of mixture and 1 tablespoon of cheese.
5Roll up and place seam side down in baking
6After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
7Bake at 350 until cheese is melted (about 20 minutes).