| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
8-inch flour tortillas |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
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 |
|
Medium-size scallions |
|
|
(For garnish) |
INSTRUCTIONS
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 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. Makes 4 servings. Per serving: 560
cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg
sodium Source: Woman's Day, 12/17/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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