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cheesy Chicken With Chiles 6 (8-inch) Flour Tortillas
2 Tablespoons Vegetable Oil
3 Tablespoons All-purpose Flour
6 Chicken Cutlets
1 (10 Ounce) Can Enchilada Sauce
1 (11 Ounce) Can Corn
2 Roasted Green Chiles, Skins And Seeds
Removed, Diced, Or 1 (4 Ounce) Can Green Chiles, Diced
3/4 Cup Shredded Cheddar Cheese 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. 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. |
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