Easy Cheesy Chicken With Chilies

Recipe Ingredients

6		Flour tortillas
2 tablespoons	30ml	Vegetable oil
3 tablespoons	45ml	All purpose flour
1 lb	454g / 16oz	Chicken tenders
1		Enchilada sauce
1		Vacuum-packed corn
1		Whole green chilies
3/4 cup	109g / 3.8oz	Shredded cheddar cheese
2		Medium-size scallions
		(for garnish)

Recipe Instructions

1. Heat oven to 375F. Wrap tortillas in foil. Place directly on oven rack.

2. Heat oil in a large nonstick skillet. Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.

3. Add chicken to skillet and cook (in batches if necessary), 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.

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 minutes until cheese melts. Slice scallions and sprinkle over top.

6. Remove tortillas from oven. To serve, put 1 cutlet and some sauce on each tortilla. Fold or roll up.

Source:
Seattle Times, 5/28/97

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