Easy Cheesy Chicken With Chilies Recipe

Easy Cheesy Chicken With Chilies Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
6 each: 8-inch flour tortillas,
2 tbsp: Vegetable oil,
3 tbsp: All purpose flour,
1 lbs: Chicken cutlets, about 6
10 ounce: Can enchilada sauce,
11 ounce: Can vacuum-packed corn,
4 ounce: Can whole green chilies,
3/4 cup: Shredded Cheddar cheese,
2 each: Medium-size scallions,
, For garnish

Directions:

1. Heat oven to 375. Wrap tortillas in foil. Place directly on oven
rack. 2. Heat oil in a large nonstick skillet. Put flour and
cutlets into a
large plastic bag and shake to lightly coat chicken. 3. 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. 4. Meanwhile, drain and coarsely chop chilies. 5. 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. 6. Remove tortillas from oven. To
serve, put 1 cutlet and some sauce
on each tortilla. Fold or roll up. Makes 4 servings. Per serving:
560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg
cholesterol, 1585 mg sodium Source: Womans Day, 12/17/91


Source from luhu.jp