Can Opener Enchiladas - cooking recipe

Ingredients

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)

Preparation

In a microwave-safe bowl combine soup, corn, green onion and chili powder.
Microwave on high, uncovered, for 4 minutes, stirring half way through.
Stir in chicken, sour cream, and milk.
Spread about 1 1/4 cups of chicken mixture in the bottom of a.
12x7-1/2x2-inch microwave-safe baking dish. Set aside.
MIcrowave tortillas on high for 1 minute or till softened.
Spread about 1/4 cup chicken mixture on each tortilla.
Top each with 1 tablespoon cheese.
Roll tortillas up. Place, seam side down, in baking dish.
Cook, uncovered, on high for 6-8 minutes or till heated through.
Top with remaining cheese. Cook on high 1 minute more or until cheese melts.
Garnish with green pepper rings and ripe olives, if desired.