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)
2 Chopped onion or onion salt
3 Shredded cheddar cheese
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 92.8g143%
- Saturated Fat 38.3g192%
- Cholesterol 338.9mg113%
- Sodium 1976.7mg83%
- Total Carbohydrate 115.0g39%
- Dietary Fiber 14.2g57%
- Sugars 17.2g
- Protein 118.6g238%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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