For a marvelous, balanced meal of impeccable flavor, try Chicken Enchiladas. They’re fun and tasty for young and old, and a delightful choice.
Chicken Enchiladas

Chicken Enchiladas
Recipe type: Main Course
Cuisine: Mexican
Serves: 4
  • 3 chicken breast halves
  • 16 ounces can tomatoes, chopped
  • 10 ounces can cream of chicken soup
  • 4 ounces can chopped green chilies
  • 1 Cup chopped onion or onion salt
  • 2 Cups shredded Cheddar cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 12 corn tortillas
Optional Garnish
  • avocado, sliced
  • queso blanco, crumbled
  1. Cover chicken with water and simmer for 30 minutes.
  2. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder.
  3. 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.
  4. After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
  5. Bake at 350 degrees F until cheese is melted (about 20 minutes).
Optional Garnish
  1. Add two slices of avocado per serving and top with crumbled cheese.

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