Easy Cheesy Chicken With Chilies
Description
This Mexican main features Inch flour tortillas, Vegetable oil, All purpose flour, Chicken cutlets (about 6, Can enchilada sauce. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. 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
Directions
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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
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Shredded Cheddar cheese
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1215.9kcal
- % Daily Value *
- Total Fat 52.3g81%
- Saturated Fat 17.5g88%
- Cholesterol 144.7mg49%
- Sodium 2112.5mg89%
- Total Carbohydrate 122.8g41%
- Dietary Fiber 15.7g63%
- Sugars 20.8g
- Protein 64.3g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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