Chicken Enchiladas
from the kitchen of Ruth


1 medium onion
2 cloves garlic
3 T oil
can tomato soup
can of water
1 15 oz can tomato sauce
4-6 cubed chicken breasts
1 T chili powder
1 T Italian spices
2 t cumin
10-12 flour tortillas
8 oz shredded cheese--your choice


  1. Preheat oven to 350F.
  2. In large skillet cook onion, garlic, oil and chicken.
  3. Stir in soup, water, tomato sauce and spices.
  4. Bring to boil -- reduce heat -- simmer at least 10 minutes.
  5. Dip each tortilla in sauce and coat both sides--spoon about 1/4 cup of chicken into each tortilla--roll tortilla--place in 9 x 13 pan.
  6. Cover tortillas with remaining sauce.
  7. Cover with cheese.
  8. Bake uncovered for at least 20 minutes until cheese starts to brown.
  9. Eat and enjoy--it's a fiesta!

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