chicken enchiladas

Name: Chicken Enchiladas
Cuisine: Mexican
Ingredients: 3 - chicken breast halves, skinless and boneless; 16 ounce(s) tomatoes, chopped; 10 ounce(s) cream of chicken soup; 4 ounce(s) green chile peppers, chopped; 1 cup(s) chopped onion; 2 cup(s) shredded cheddar cheese; 1 teaspoon(s) cumin; 1/2 teaspoon(s) garlic powder; 12 - corn tortillas

18 Pinches

Member Submitted Recipe

Rate

No Image

Ingredients

3 - chicken breast halves, skinless and boneless
16 ounces tomatoes, chopped
10 ounces cream of chicken soup
4 ounces green chile peppers, chopped
1 cup chopped onion
2 cups shredded cheddar cheese
1 teaspoon cumin
1/2 teaspoon garlic powder
12 - corn tortillas

How To Make chicken enchiladas

Step 1

Cover chicken with water and simmer for 30 minutes.

Step 2

Cool, bone, and cut into strips, set aside.
Step 3

Mix tomatoes, soup, chiles, cumin and garlic powder.
Step 4

Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 tablespoons of mixture and 1 tablespoon of cheese.
Step 5

Roll up and place seam side down in baking pan.
Step 6

After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
Step 7

Bake at 350 until cheese is melted (about 20 minutes).
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes