Can Opener Enchiladas Recipes

5 CAN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce.
• Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish.
• Repeat until your pan is full of rolled up enchiladas, or you run out of filling.
• Pour the remaining enchilada sauce over the enchiladas.
• Sprinkle with cheese, if you want.
• Bake for 20 minutes and serve hot.
• Makes 6-8 enchiladas, depending how much you stuff them.
• GREAT when eaten with cold sour cream!

CAN OPENER ENCHILADAS

Steps:

• In a microwave-safe bowl combine soup, corn, green onion and chili powder.
• Microwave on high, uncovered, for 4 minutes, stirring half way through.
• Stir in chicken, sour cream, and milk.
• Spread about 1 1/4 cups of chicken mixture in the bottom of a.
• 12x7-1/2x2-inch microwave-safe baking dish. Set aside.
• MIcrowave tortillas on high for 1 minute or till softened.
• Spread about 1/4 cup chicken mixture on each tortilla.
• Top each with 1 tablespoon cheese.
• Roll tortillas up. Place, seam side down, in baking dish.
• Cook, uncovered, on high for 6-8 minutes or till heated through.
• Top with remaining cheese. Cook on high 1 minute more or until cheese melts.
• Garnish with green pepper rings and ripe olives, if desired.

EASY ENCHILADAS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

DUTCH OVEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.