Thursday, November 5, 2009

Can-Opener Chicken Enchiladas

FYI, you *will* want to double (if not triple or quadruple) this recipe. It technically serves four people, but trust me when I tell you, you'll want to have more than three enchiladas!

1 can Cream of Chicken soup
1 can cream-style corn
½ C chopped green onion
1 pkg taco seasoning mix
2 cans chunk chicken
½ C sour cream
¼ C milk
2 c shredded cheddar cheese, divided

½c ripe olives, sliced (optional)
12 flour tortillas – 6 inch

Mix first 8 ingredients together using only about half of the cheese. Spread about ½ C of the chicken mixture on each tortilla. Roll up tortilla and place seam side down in a baking dish. Repeat until all tortillas are filled. Pour remaining mixture on top of tortillas and top with remaining cheese and olives. You can also garnish with diced green onions if you want. Microwave on high for 10-12 mins or bake at 350° for 15-20 mins or until heated through.

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