Cheese-Topped Chili Chicken

6 Servings

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Cheese-Topped Chili Chicken Ingredients

6 8" flour tortillas	10 oz Can enchilada sauce
2 tb Vegetable oil	11 oz Can corn kernels
3 tb All-purpose flour	4 oz Can whole green chilies
1 lb Skinless boneless chicken	3/4 c Shredded cheddar cheese
breasts (about 6)	Sliced green onions, option

Instructions for Cheese-Topped Chili Chicken

1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven to heat while making filling. 2. In large nonstick skillet, heat oil. Put flour and chicken in a large plastic bag and shake to lightly coat chicken. 3. Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or 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. Arrange chicken on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or until cheese melts. 5. Remove tortillas from oven. To serve, put 1 piece of chicken and about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold or roll up to enclose filling. Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59 mg chol, 998mg sod. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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