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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Can Opener Enchiladas Recipe

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This recipe for Can Opener Enchiladas is from Keith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 10 3/4 oz. can cream of chicken soup
1- 8 oz. can creamstyle corn
1/2 c. sliced green onion
1 T. chili powder
2- 5 oz. cans chunk style chicken, drained and diced
1/2 c. sour cream
1/4 c. milk
1 pkg. (12) 6" flour tortillas
1 1/2 c. shredded cheddar cheese
3 or 4 green pepper rings
ripe olives
Directions:
Directions:
In a nonmetal bowl, combine soup, corn, green onion, and chili powder. Micro-cook, uncovered in a countertop microwave oven on HIGH power for 4 minutes or till hot, stirring once. Stir in chicken, sour cream, and milk. Split pkg. of tortillas. Cook on HIGH for 1 min. or till softened. Spread about 1 1/4 c. chicken mixture in a 12x7.5x2 inch nonmetal baking dish. Spread a scant 1/4 cup of chicken mixture on each tortilla. Top with about 1 T. cheese; roll up. Place seam side down, in baking dish. Cook uncovered for 6-8 minutes or till heated through. Top with remaining cheese; return to microwave and cook 2 min. more or till cheese melts. Garnish with green pepper rings and olives.
Number Of Servings:
Number Of Servings:
6

 

 

 

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