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CHEESE-TOPPED CHILI CHICKEN |
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| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 6 |
tortillas |
8 inch flour tortillas |
| 2 |
tablespoons |
Vegetable oil |
| 3 |
tablespoons |
All-purpose flour |
| 1 |
pound |
Skinless boneless chicken breasts (about 6) |
| 10 |
ounces |
Can enchilada sauce |
| 11 |
ounces |
Can corn kernels |
| 4 |
ounces |
Can whole green chilies |
| 3/4 |
Cup |
Shredded cheddar cheese |
| 1 |
medium |
Sliced green onions, option |
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Preparation:
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. |
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Nutritional Information:
375 cal, 27g pro, 43g car, 10.6g fat,16% cal from fat, 59mg chol, 998mg sod. |
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