Cheese Topped Chili Chicken
Ingredients| 6 8 flour tortillas 2 tbsp vegetable oil 3 tbsp all-purpose flour 1 lb skinless boneless chicken -breasts, (about 6) 10 oz can enchilada sauce 11 oz can corn kernels 4 oz can whole green chilies 3/4 cup shredded cheddar cheese 1 sliced green onions, option |
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1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven
to heat while making filling.
2. In large nonstick skillet, heat oil. Put flour and chicken in a
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 1/3 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.
Servings:
6
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