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Cheesy Chicken with Chilis




Source of Recipe


unknown


List of Ingredients




6 flour tortillas (8-inch)
2 Tablespoons vegetable oil
3 Tablespoons all-purpose flour
6 chicken cutlets
1 can enchilada sauce (10 oz.) (Or make your own, that's what I do)
1 can corn (11 oz.)
1 can green chiles (4 oz.) diced
3/4 Cup shredded Cheddar cheese



Recipe



1. Heat oil in a large skillet. Coat chicken with flour. Add
chicken to skillet and cook 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. Drain and coarsely chop chiles.

2. Arrange cutlets on sauce. Top with chiles and cheese. Cover,
reduce heat and simmer 1 to 2 minutes until cheese melts. Slice
scallions and sprinkle over top. To serve put 1 cutlet and some
sauce on a pre-warmed tortilla. Fold or roll up.
Serves 3