Chicken Enchiladas

Chicken Enchiladas

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Ingredients

  • 3
    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
    cumin
  • 1/2 tsp
    garlic powder
  • 12
    corn tortillas

How to Make Chicken Enchiladas

Step-by-Step

  1. Cover chicken with water and simmer for 30 minutes.
  2. Cool, bone, and cut into strips, set aside.
  3. Mix tomatoes, soup, chiles, cumin and garlic powder.
  4. Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 tablespoons of mixture and 1 tablespoon of cheese.
  5. Roll up and place seam side down in baking
    pan.
  6. After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
  7. Bake at 350 until cheese is melted (about 20 minutes).

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy



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