---------- 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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