Can Opener Enchiladas


"This is a recipe I adapted from a Better Homes and Garden cookbook. You can have this from thought to mouth in 30 minutes."
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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a microwave-safe bowl combine soup, corn, green onion, and chili powder.
  2. Cook, uncovered, on 100% power for 4 minutes, stirring after 2 minutes.
  3. Stir in chicken, sour cream, and milk.
  4. Spread 1 1/4 c. chicken mixture in the bottom of a 12x71/2x 2-inch microwave safe baking dish. Set aside.
  5. Slit the tortilla package. Cook on high for 1 minute or till softened.
  6. Spread a scant 1/4 c. chicken mixture on each tortilla and roll up.
  7. Place seam side down, in baking dish.
  8. Cook, uncovered, on high for 6 to 8 minutes or till heated through.
  9. Top with remaining cheese.
  10. Cook on high about 1 minute more or till cheese melts.
  11. Garnish with green pepper rings and ripe olives, if desired.


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