Can Opener Enchiladas - cooking recipe

Ingredients

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

Preparation

In
a
nonmetal
bowl, combine soup, corn, green onions and chili
powder.
Microwave,
uncovered,
on High for 4 minutes, stirring
once.
Stir
in
chicken, sour cream and milk. Slit package that holds tortillas.
Cook on High for 1 minute, until tortillas
are softened.
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
of the chicken mixture on each tortilla.
Top with about 1 tablespoon of the cheese and roll up.
Place seam side down,
in the
mixture in the baking dish.
Cook, uncovered, for
6
to
8 minutes,
until heated through.
Top with remaining cheese
and microwave
for
2 minutes more or until cheese melts.