Title: Easy Cheesy Chicken with Chilies
Categories: Poultry
Yield: 4 Servings
| 6 | | 8-inch flour tortillas |
| 2 | tb | Vegetable oil |
| 3 | tb | All purpose flour |
| 1 | lb | Chicken cutlets (about 6) |
| 10 | oz | Can enchilada sauce |
| 11 | oz | Can vacuum-packed corn |
| 4 | oz | Can whole green chilies |
| 3/4 | c | Shredded Cheddar cheese |
| 2 | | Medium-size scallions |
| | | (For garnish) |
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: Woman's Day, 12/17/91