Cheese-topped Chili Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 8" flour tortillas,
2 tbsp: Vegetable oil,
3 tbsp: All-purpose flour,
1 lbs: Skinless boneless chicken -breasts, about 6
10 ounce: Can enchilada sauce,
11 ounce: Can corn kernels,
4 ounce: Can whole green chilies,
3/4 cup: Shredded cheddar cheese,
Sliced green onions, option
1: Preheat oven to 375~F. Wrap tortillas in foil and place in oven,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp