Cheese-Topped Chili Chicken
- 6 8" flour tortillas
- 2 tb Vegetable oil
- 3 tb 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 c Shredded cheddar cheese
- Sliced green onions, option
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,
59 mg chol, 998mg sod.
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,
59 mg chol, 998mg sod.
