Recipe: Can Opener Enchiladas ( microwave, 1980)

CAN OPENER ENCHILADAS

Sally J. Hertel, Spokane, Washington: "One night, I arrived home late and discovered I'd forgotten to take meat out of the freezer for dinner. Thirty minutes after I began opening cans, I served this microwave casserole to my hungry family. They gobbled it up, and the dish is now a favorite."

1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) can cream-style corn
1/2 cup sliced green onion
1 tablespoon chili powder
2 cans (5 ounces each) chunk-style chicken, drained and diced
1/2 cup dairy sour cream
1/4 cup milk
12 (6 inch) flour tortillas
1 1/2 cups shredded cheddar cheese
GARNISHES:
3 or 4 green pepper rings
Pitted ripe olives

In a nonmetal bowl combine soup, corn, green onion, and chili powder. Micro-cook, uncovered, on HIGH power for 4 minutes or till hot, stirring once. Stir in chicken, sour cream, and milk; set aside.

Slit package that holds tortillas. Cook on HIGH power for 1 minute or till tortillas are softened.

Spread about 1 1/4 cups of the chicken mixture in a 12x7 1/2x2-inch nonmetal baking dish; set aside.

Spread a scant 1/4 cup of the remaining chicken mixture on each tortilla. Top each with about 1 tablespoon of the cheese; roll up. Place, seam side down, in the mixture in baking dish. Microwave, uncovered, for 6 to 8 minutes or till heated through. Top with remaining cheese; return to microwave and cook for 2 minutes more or till cheese melts.

Garnish with green pepper rings and olives.

Makes 6 servings
From: Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens magazine, April 1980