Easy Cheesy Chicken With Chilies

This Mexican main features Inch flour tortillas 11 oz Can vacuum-packed corn, Vegetable oil 4 oz Can whole green chilies, All purpose flour 3/4 c Shredded Cheddar cheese, Chicken cutlets (about 6) 2 ea Medium-size scallions, Can enchilada sauce 1 x (For garnish. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 778.0

Description

This Mexican main features Inch flour tortillas 11 oz Can vacuum-packed corn, Vegetable oil 4 oz Can whole green chilies, All purpose flour 3/4 c Shredded Cheddar cheese, Chicken cutlets (about 6) 2 ea Medium-size scallions, Can enchilada sauce 1 x (For garnish. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

6 whole Inch flour tortillas
11 oz Can vacuum-packed corn
2 tablespoons Vegetable oil
4 oz Can whole green chilies
3 tablespoons All purpose flour
3/4 cups Shredded Cheddar cheese
1 lbs Chicken cutlets (about 6) 2 ea Medium-size scallions
10 oz Can enchilada sauce
1 x (For garnish)

Directions

1
Heat oven to 375.
2
Wrap tortillas in foil.
3
Place directly on oven rack.
4
Heat oil in a large nonstick skillet.
5
Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.
6
Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden.
7
Remove to paper towels to drain.
8
Wipe out skillet.
9
Add enchilada sauce and corn and bring to a boil.
10
Meanwhile, drain and coarsely chop chilies.
11
Arrange cutlets on sauce.
12
Top with chilies and cheese.
13
Cover, reduce heat and simmer 1 to 2 minutes until cheese melts.
14
Slice scallions and sprinkle over top.
15
Remove tortillas from oven.
16
To serve, put 1 cutlet and some sauce on each tortilla.
17
Fold or roll up

Nutrition Facts

Servings 4

Amount Per Serving
Calories 778.0kcal

% Daily Value *
Total Fat 33.4g52%
Saturated Fat 7.5g38%
Cholesterol 101.0mg34%
Sodium 1787.8mg75%
Total Carbohydrate 65.4g22%
Dietary Fiber 7.1g29%
Sugars 9.4g
Protein 42.8g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, baking, boiling, cheddar, cheese, cheesy, chicken, chilies, corn, cutlets, easy, enchilada, flour, garnish, green, inch, main, mediumsize, mexican, oil

Read it online: https://www.chefs-mate.com/recipe/easy-cheesy-chicken-with-chilies-2/