Cheese-Topped Chili Chicken Recipe

Ingredients

6 8 flour tortillas
2 tbsp vegetable oil
3 tbsp 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 cup shredded cheddar cheese
1 sliced green onions, option


Directions

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, 59mg chol, 998mg sod.


Servings: 6 servings

 

 

Cheese-Topped Chili Chicken Recipe brought to you by Recipe Ideas


Categories: Cheese; Chicken; Chili; Poultry


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Written cooking instructions as an idea can be tracked way back into the far past, in truth as far into history as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

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When we get to the 20th century, cooking books are starting to become popular mostly due to better eduction, more spare time and being a little richer.

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