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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I adapted from a Better Homes and Garden cookbook. You can have this from thought to mouth in 30 minutes. Ingredients:
10 3/4 ounces condensed cream of chicken soup |
1 (8 3/4 ounce) can cream-style corn |
1/2 cup sliced green onion |
1 tablespoon chili powder |
3 (5 ounce) cans chunk-style chicken, drained and flaked |
1/2 cup sour cream |
1/4 cup milk |
6 inches flour tortillas (about 10) |
1 1/2 cups shredded cheddar cheese (6 ounces) |
green pepper ring (optional) |
ripe olives (optional) |
Directions:
1. In a microwave-safe bowl combine soup, corn, green onion and chili powder.
2. Microwave on high, uncovered, for 4 minutes, stirring half way through.
3. Stir in chicken, sour cream, and milk.
4. Spread about 1 1/4 cups of chicken mixture in the bottom of a.
5. 12x7-1/2x2-inch microwave-safe baking dish. Set aside.
6. MIcrowave tortillas on high for 1 minute or till softened.
7. Spread about 1/4 cup chicken mixture on each tortilla.
8. Top each with 1 tablespoon cheese.
9. Roll tortillas up. Place, seam side down, in baking dish.
10. Cook, uncovered, on high for 6-8 minutes or till heated through.
11. Top with remaining cheese. Cook on high 1 minute more or until cheese melts.
12. Garnish with green pepper rings and ripe olives, if desired.
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