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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
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  1. Heat oil in a large skillet.
  2. Coat chicken with flour.
  3. Add chicken to skillet and cook 1 to 2 minutes per side until golden.
  4. Remove to paper towels to drain.
  5. Wipe out skillet.
  6. Add enchilada sauce and corn and bring to a boil.
  7. Drain and coarsely chop chiles.
  8. Arrange cutlets on sauce.
  9. Top with chiles and cheese.
  10. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts.
  11. Slice scallions and sprinkle over top.
  12. To serve, put 1 cutlet and some sauce on a pre-warmed tortilla.
  13. Fold or roll up.


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