Skillet Enchiladas

• 1 1/2 c. chopped, cooked chicken
• 1/4 c. chopped onion
• 1 to 2 Tbsp. butter (margarine)
• 1/4 to 1/2 tsp. red pepper
• 1/2 tsp. cumin
• 1 can cream of mushroom soup
• 1 c. milk
• 1/2 c. sour cream
• 1 Tbsp. flour
• 1 c. cooked corn
• 6 tortilla shells
• 1/2 c. shredded cheese

1. In skillet, heat meat and onion until onion is tender.
2. In bowl combine meat mixture, red pepper and cumin.
3. Set aside.
4. In same skillet, combine soup and milk.
5. Combine sour cream and flour; stir into sauce mixture.
6. Cook until bubbly.
7. Stir in 1/3 cup of sauce into meat mixture.
8. Stir corn into remaining sauce.
9. Fill each tortilla with 1/4 cup meat mixture.
10. Roll up and place in sauce in skillet.
11. Spoon some sauce over tortillas.
12. Cover and simmer 8 minutes.
13. Sprinkle with cheese, serve.

chicken, onion, butter, red pepper, cumin, cream of mushroom soup, milk, sour cream, flour, corn, tortilla shells, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173229 (may not work)