Cheese-topped chili chicken Recipe

Home -> [Cheese, Cheese & Eggs, Chicken, Chili, Entrees, Herbs & Spices, Poultry] -> [Cheese-topped chili chicken Recipe]

Cheese-topped chili chicken

Artist:	_	Yield:	6
Categories:	Cheese, Cheese & Eggs, Chicken, Chili, Entrees, Herbs & Spices, Poultry	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

6		8" flour tortillas
2	tbsp	Vegetable oil
3	tbsp	All-purpose flour
1	lbs	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
		Sliced green onions, option

Procedures:

1	Preheat oven to 375°F.
2	Wrap tortillas in foil and place in oven to heat while making filling.
3	In large nonstick skillet, heat oil.
4	Put flour and chicken in a large plastic bag and shake to lightly coat chicken.
5	Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or until golden.
6	Remove to paper towels to drain.
7	Wipe out skillet.
8	Add enchilada sauce and corn, and bring to a boil.
9	Meanwhile, drain and coarsely chop chilies.
10	Arrange chicken on sauce.
11	Top with chilies and cheese.
12	Cover, reduce heat and simmer 1-2 minutes, or until cheese melts.
13	Remove tortillas from oven.
14	To serve, put 1 piece of chicken and about 1/3 cup sauce on each tortilla.
15	Garnish with green onions.
16	Fold or roll up to enclose filling.
17	Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59mg chol, 998mg sod