Can Opener Enchiladas



12-inch Dutch oven
16 briquettes on the top
8 briquettes on the bottom
Baking time: 45 minutes

¼ cup oil
1 pound chicken breasts cut in small pieces, or 2 cans already cooked chicken
4-5 small green onions, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can corn
1 container sour cream or Imo sour cream substitute
1 can green chilies
1 small can olives
Optional:
1 can potatoes or 2 medium potatoes peeled and chopped into small pieces
½ cup celery chunks
1 package flour tortillas
Grated cheese

INSTRUCTIONS

Brown chicken in oil with chopped onion. Pour into large bowl. Add remaining ingredients (except tortillas and cheese) and mix well. Take tortillas one at a time and put 2-3 tablespoons of chicken mixture in each. Roll up and put into Dutch oven. Put remaining mix on top of tortillas and spread cheese on top. Bake for 45 minutes or until brown.

Can Opener Enchiladas

Can Opener Enchiladas