Can Opener Enchiladas

"This is a recipe I adapted from a Better Homes and Garden cookbook. You can have this from thought to mouth in 30 minutes."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

  • 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 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)
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes