Easy Cheesy Chicken with Chilies
Heat oven to 375. Wrap tortillas in foil. Place directly on oven rack. Heat oil in a large nonstick skillet. Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.
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.
Meanwhile, drain and coarsely chop chilies. 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. Remove tortillas from oven. To serve, put 1 cutlet and some sauce on each tortilla. Fold or roll up.
6 ea 8-inch flour tortillas
2 T Vegetable oil
3 T All purpose flour
1 lb Chicken cutlets (about 6)
10 oz Can enchilada sauce
11 oz Can vacuum-packed corn
4 oz Can whole green chilies
3/4 c Shredded Cheddar cheese
2 ea Medium-size scallions