This comforting dish combines tender, flour-dusted chicken pieces with a rich, spicy enchilada sauce, sweet corn, and mild green chilies. The mixture is served atop warm, pliable flour tortillas and finished with a generous layer of melted sharp cheddar cheese. It offers a perfect balance of savory, slightly spicy, and creamy textures, making it an ideal weeknight dinner that feels special without requiring hours in the kitchen. The combination of homemade-style coating on the chicken and the classic Mexican-inspired flavors creates a hearty meal that satisfies the whole family. Garnished with fresh green onions for a pop of color and freshness, this recipe is a crowd-pleaser that brings restaurant-quality flavor to your home table with minimal effort.
Cheese-Topped Chili Chicken
Description
This comforting dish combines tender, flour-dusted chicken pieces with a rich, spicy enchilada sauce, sweet corn, and mild green chilies. The mixture is served atop warm, pliable flour tortillas and finished with a generous layer of melted sharp cheddar cheese. It offers a perfect balance of savory, slightly spicy, and creamy textures, making it an ideal weeknight dinner that feels special without requiring hours in the kitchen. The combination of homemade-style coating on the chicken and the classic Mexican-inspired flavors creates a hearty meal that satisfies the whole family. Garnished with fresh green onions for a pop of color and freshness, this recipe is a crowd-pleaser that brings restaurant-quality flavor to your home table with minimal effort.Ingredients
Directions
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Preheat oven to 375&# 194;°F (191ðC).
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Wrap flour tortillas in foil and place in the oven to warm while preparing the filling.
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In a large nonstick skillet, heat vegetable oil over medium-high heat.
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Place all-purpose flour in a large plastic bag; add chicken pieces and shake to lightly coat them.
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Add coated chicken to the hot skillet and cook in batches if necessary, about 1-2 minutes per side, until golden brown.
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Transfer cooked chicken to paper towels to drain excess oil.
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Wipe out the skillet with a paper towel.
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Pour enchilada sauce and corn kernels into the skillet and bring to a gentle boil.
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Meanwhile, drain green chilies and coarsely chop them.
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Arrange the cooked chicken pieces on top of the simmering sauce.
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Sprinkle chopped chilies and shredded cheddar cheese evenly over the chicken.
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Cover the skillet, reduce heat to low, and simmer for 1-2 minutes, or until the cheese is fully melted.
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Remove warmed tortillas from the oven.
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To serve, place one piece of chicken and about 1/3 cup of the sauce mixture onto each tortilla.
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Garnish with sliced green onions.
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Fold or roll up the tortillas to enclose the filling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 705.5kcal
- % Daily Value *
- Total Fat 32.2g50%
- Saturated Fat 7.3g37%
- Cholesterol 101.0mg34%
- Sodium 592.8mg25%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 3.3g14%
- Sugars 0.6g
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
