Chicken Enchiladas

Hi there!  We're so glad you stopped by!  Today I am going to share my most requested dinner recipe with you.  Here is my version of chicken enchiladas!!   

  What you'll need:    2 large boneless skinless chicken breasts, cooked and cut into 1" pieces   Fajita style flour tortillas 2 cans cream of chicken soup 1 tsp garlic powder 2 tsp ground cumin 1 tsp chili powder 1 tsp ground coriander 1/2 C diced green chilies 1 C cheddar cheese 1/2 C milk   Preheat oven to 375.    In a large bowl, mix the soup, garlic powder, cumin, chili powder, coriander, and green chilies.    Put 1/3 of the mixture in a small bowl.   Add the cooked chicken, and 1/2 C cheese to the large bowl.    Add the milk to the mixture in the small bowl. Stir.   Spoon a small amount of the mixture in the large bowl down the middle of each tortilla shell, roll it up, and place in an ungreased 9x13 pan, seam side down.    Once all the tortillas are filled, pour the mixture in the small bowl over the tortillas and top with the remaining cheese.     Bake for 20 minutes.      This usually makes at least 10 enchiladas.  If you don't want your enchiladas to be as full, or if you're making a smaller portion, cut the recipe in half.