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Ingredients
- 6 x 8-inch flour tortillas
- 2 Tbsp. Vegetable oil
- 3 Tbsp. All purpose flour
- 1 lb Chicken cutlets (about 6)
- 10 ounce Can enchilada sauce
- 11 ounce Can vacuum-packed corn
- 4 ounce Can whole green chilies
- 3/4 c. Shredded Cheddar cheese
- 2 med -size scallions (For garnish)
Directions
- 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 alarge plastic bag and shake to lightly coat chicken.
- 3. Add in chicken to skillet and cook (in batches if necessary), 1 to 2 min per side till golden brown. Remove to paper towels to drain.
- Wipe out skillet. Add in 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 min till cheese melts. Slice scallions and sprinkle over top.
- 6. Remove tortillas from oven. To serve, put 1 cutlet and some sauceon each tortilla. Fold or possibly roll up.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 227 | 62% |
| Total Fat 25.52g | 32% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.18g | |
| Cholesterol 80mg | 27% |
| Sodium 837mg | 35% |
| Potassium 219mg | 6% |
| Total Carbs 12.29g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.83g | 4% |
| Protein 21.75g | 35% |
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