Easy Cheesy Chicken with Chilies
Yield
4 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
chicken cutlets
about 6 |
|
| 10 | ounce can |
enchilada sauce
|
|
| 11 | ounce can |
corn
vacuum-packed |
|
| 4 | ounce can |
green chili peppers
whole |
|
| ¾ | cup |
cheddar cheese
shredded |
|
| 2 | medium |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
all-purpose flour
|
|
| 453.6 | g |
chicken cutlets
about 6 |
|
| 1E+1 | ounce can |
enchilada sauce
|
|
| 11 | ounce can |
corn
vacuum-packed |
|
| 4 | ounce can |
green chili peppers
whole |
|
| 177 | ml |
cheddar cheese
shredded |
|
| 2 | medium |
scallions, spring or green onions
|
|
Directions
Heat oven to 375℉ (190℃).
Wrap tortillas in foil.
Place directly on oven rack.
Heat oil in a large nonstick skillet.
Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.
Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden.
Remove to paper towels to drain.
Wipe out skillet.
Add enchilada sauce and corn and bring to a boil.
Meanwhile, drain and coarsely chop chilies.
Arrange cutlets on sauce.
Top with chilies and cheese.
Cover, reduce heat and simmer 1 to 2 minutes until cheese melts.
Slice scallions and sprinkle over top.
Remove tortillas from oven.
To serve, put 1 cutlet and some sauce on each tortilla.
Fold or roll up.
