Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a recipe I adapted from a Better Homes and Garden cookbook. You can have this from thought to mouth in 30 minutes.

Ingredients Nutrition

  • 10 34 ounces condensed cream of chicken soup
  • 1 (8 3/4 ounce) can cream-style corn
  • 12 cup sliced green onion
  • 1 tablespoon chili powder
  • 3 (5 ounce) canschunk-style chicken, drained and flaked
  • 12 cup sour cream
  • 14 cup milk
  • 6 inches flour tortillas (about 10)
  • 1 12 cups shredded cheddar cheese (6 ounces)
  • green pepper ring (optional)
  • ripe olives (optional)

Directions

  1. In a microwave-safe bowl combine soup, corn, green onion and chili powder.
  2. Microwave on high, uncovered, for 4 minutes, stirring half way through.
  3. Stir in chicken, sour cream, and milk.
  4. Spread about 1 1/4 cups of chicken mixture in the bottom of a.
  5. 12x7-1/2x2-inch microwave-safe baking dish. Set aside.
  6. MIcrowave tortillas on high for 1 minute or till softened.
  7. Spread about 1/4 cup chicken mixture on each tortilla.
  8. Top each with 1 tablespoon cheese.
  9. Roll tortillas up. Place, seam side down, in baking dish.
  10. Cook, uncovered, on high for 6-8 minutes or till heated through.
  11. Top with remaining cheese. Cook on high 1 minute more or until cheese melts.
  12. Garnish with green pepper rings and ripe olives, if desired.

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