1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) can cream style corn
1/2 c. diced green onion
1 tbsp. chili powder
2 (5 oz.) cans chunk style chicken, drained & diced
1/2 c. dairy sour cream
1/4 c. milk
1 pkg. (12) 6" flour tortillas
1 1/2 c. shredded cheddar cheese

In a non-metal bowl, combine soup, corn, green onion and chili powder. Micro- cook, uncovered, in microwave oven on high for 4 minutes or until hot, stirring once. Stir in chicken, sour cream and milk. Slit package of tortillas. Cook on high for 1 minute or until tortillas are softened. Spread about 1 1/4 cups of chicken mixture in a 12" x 7 1/2" x 2" non-metal baking dish. Spread a scant 1/4 cup of the chicken mixture on each tortilla. Top with about 1 tablespoon of the cheese; roll up.

Place seam side down in the mixture in baking dish. Cook uncovered for 6 to 8 minutes or until heated through. Top with remaining cheese, return to microwave and cool for 2 more minutes or until cheese melts. Makes 6 servings.