Can Opener Enchiladas – a delicious recipe with cream of chicken soup, cream-style, green onions, chili powder, chunk style chicken, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In
2
a
3
nonmetal
4
bowl, combine soup, corn, green onions and chili
5
powder.
6
Microwave,
7
uncovered,
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on High for 4 minutes, stirring
9
once.
10
Stir
11
in
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chicken, sour cream and milk. Slit package that holds tortillas.
13
Cook on High for 1 minute, until tortillas
14
are softened.
15
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
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of the chicken mixture on each tortilla.
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Top with about 1 tablespoon of the cheese and roll up.
18
Place seam side down,
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in the
20
mixture in the baking dish.
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Cook, uncovered, for
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6
23
to
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8 minutes,
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until heated through.
26
Top with remaining cheese
27
and microwave
28
for
29
2 minutes more or until cheese melts.
796
kcal
Calories
51
g
Fat
11
g
Carbs
72
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can cream of chicken soup, 1 (8 oz.) can cream-style corn, 1/2 c. sliced green onions, 1 Tbsp. chili powder, and more.
Yes, Can Opener Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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