Try this Cheese-Topped Chili Chicken recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 196 | ||
Calories from Fat: 91 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 67.1mg | 21 % | |
Sodium 206.6mg | 7 % | |
Potassium 456.2mg | 12 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.4g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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