Easy Chicken Enchiladas Recipe

• 1 (10 3/4 ounce.) can cream of mushroom soup
• 1 (8 ounce.) can cream style corn
• 1/2 c. diced green onion
• 1 tbsp. chili pwdr
• 2 (5 ounce.) cans chunk style chicken, liquid removed & diced
• 1/2 c. dairy lowfat sour cream
• 1/4 c. lowfat milk
• 1 pkg. (12) 6" flour tortillas
• 1 1/2 c. shredded cheddar cheese

1. In a non-metal bowl, combine soup, corn, green onion and chili pwdr.
2. Micro- cook, uncovered, in microwave oven on high for 4 min or possibly till warm, stirring once.
3. Stir in chicken, lowfat sour cream and lowfat milk.
4. Slit package of tortillas.
5. Cook on high for 1 minute or possibly till tortillas are softened.
6. Spread about 1 1/4 c. of chicken mix in a 12" x 7 1/2" x 2" non-metal baking dish.
7. Spread a scant 1/4 c. of the chicken mix on each tortilla.
8. Top with about 1 Tbsp.
9. of the cheese; roll up.
10. Place seam side down in the mix in baking dish.
11. Cook uncovered for 6 to 8 min or possibly till heated through.
12. Top with remaining cheese, return to microwave and cold for 2 more min or possibly till cheese melts.
13. Makes 6 servings.

cream of mushroom soup, cream style corn, green onion, chili pwdr, chunk style chicken, dairy lowfat sour cream, milk, flour tortillas, cheddar cheese

Taken from cookeatshare.com/recipes/easy-chicken-enchiladas-34581 (may not work)