Cover chicken with water and simmer for 3 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 35 until cheese is
melted(about 2 minutes).
A www.recipeland.com visitor writes: Very good receipe. Quick and easy, and my family loved it!
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