Can Opener Enchiladas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 3/4 ounces condensed cream of chicken soup
• 1 (8 3/4 ounce) can cream-style corn
• 1/2 cup sliced green onion
• 1 tablespoon chili powder
• 3 (5 ounce) cans chunk-style chicken, drained and flaked
• 1/2 cup sour cream
• 1/4 cup milk
• 6 inches flour tortillas (about 10)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• green pepper ring (optional)
• ripe olives (optional)

Recipe

• 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.