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
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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