---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Enchiladas
 Categories: Poultry, Mexican
      Yield: 4 servings
 
      3 ea Chicken breast halves               2 c  Shredded cheddar cheese
     16 oz Can tomatoes,chopped                1 ts Ground cumin
     10 oz Can cream of chicken soup         1/2 ts Garlic powder
      4 oz Can chopped green chilies          12 ea Corn tortillas
      1 c  Chopped onion or onion salt    
 
  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).
 
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