Can Opener Enchiladas
Can Opener Enchiladas is an moderately easy dinner. Made with 1 can cream of chicken soup, 1 (8 oz.) can cream-style corn, 1/2 c. sliced green onions, 1 tbsp. chili powder and 2 (5 oz.) cans chunk style chicken, drained or 4 half chicken breasts, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Nonmetal bowl, combine soup, corn, green onions and chili powder.
Microwave, uncovered, on High for 4 minutes, stirring 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
8 minutes, until heated through.
Top with remaining cheese and microwave
2 minutes more or until cheese melts.
π· Perfect Pairings
Complete your meal with these
:focal(1259x678:1261x680)/264606-ThePerfectMargarita-2X3-0340-af12038f40b14a3c89d494ac25d97d08.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment