Can Opener Enchiladas

• 1 can cream of chicken soup
• 1 (8 oz.) can cream-style corn
• 1/2 c. sliced green onions
• 1 Tbsp. chili powder
• 2 (5 oz.) cans chunk style chicken, drained or 4 half chicken breasts
• 1/2 c. sour cream
• 1/4 c. milk
• 1 (12 oz.) pkg. 6-inch corn tortillas
• 1 1/2 c. shredded Cheddar cheese

1. In
2. a
3. nonmetal
4. bowl, combine soup, corn, green onions and chili
5. powder.
6. Microwave,
7. uncovered,
8. on High for 4 minutes, stirring
9. once.
10. Stir
11. in
12. chicken, sour cream and milk. Slit package that holds tortillas.
13. Cook on High for 1 minute, until tortillas
14. are softened.
15. Spread about 1 1/4 cups of the chicken mixture in a 12 x 7 1/2 x 2-inch nonmetal baking dish. Spread 1/4 cup
16. of the chicken mixture on each tortilla.
17. Top with about 1 tablespoon of the cheese and roll up.
18. Place seam side down,
19. in the
20. mixture in the baking dish.
21. Cook, uncovered, for
22. 6
23. to
24. 8 minutes,
25. until heated through.
26. Top with remaining cheese
27. and microwave
28. for
29. 2 minutes more or until cheese melts.

cream of chicken soup, creamstyle, green onions, chili powder, chunk style chicken, sour cream, milk, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054231 (may not work)