Can Opener Enchiladas

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READY IN: 30mins
SERVES: 6
UNITS: US

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) cans chunk-style chicken, drained and flaked
  • 12
  • 14
    cup milk
  • 6
    inches flour tortillas (about 10)
  • 1 12
    cups shredded cheddar cheese (6 ounces)
  • green pepper ring (optional)
  • ripe olives (optional)
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DIRECTIONS

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