Cheese-topped chili chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 8\" flour tortillas | |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | All-purpose flour |
| 1 | pounds | Skinless boneless chicken breasts (about 6) |
| 2. | In | large nonstick skillet, heat oil. Put flour and chicken in a |
| 10 | ounces | Can enchilada sauce |
| 11 | ounces | Can corn kernels |
| 4 | ounces | Can whole green chilies |
| ¾ | cup | Shredded cheddar cheese |
| Sliced green onions, option | ||
Directions
1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven to heat while making filling.
large plastic bag and shake to lightly coat chicken.
3. Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or until golden. Remove to paper towels to drain.
Wipe out skillet. Add enchilada sauce and corn, and bring to a boil.
4. Meanwhile, drain and coarsely chop chilies. Arrange chicken on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or until cheese melts. 5. Remove tortillas from oven. To serve, put 1 piece of chicken and about ⅓ cup sauce on each tortilla. Garnish with green onions. Fold or roll up to enclose filling.
Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59mg chol, 998mg sod.