Cheese-topped Chili Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Low-cal, Low-fat, Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | 8" flour tortillas | |
| 2 | T | Vegetable oil |
| 3 | T | All-purpose flour |
| 1 | lb | Skinless boneless chicken |
| breasts about 6 | ||
| 10 | oz | Can enchilada sauce |
| 11 | oz | Can corn kernels |
| 4 | oz | Can whole green chilies |
| 3/4 | c | Shredded cheddar cheese |
| Sliced green onions, option |
INSTRUCTIONS
Preheat oven to 375~F. Wrap tortillas in foil and place in oven to heat while making filling. 2. In large nonstick skillet, heat oil. Put flour and chicken in a large plastic bag and shake to lightly coat chicken. 3. Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or 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. Arrange chicken on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or until cheese melts. 5. Remove tortillas from oven. To serve, put 1 piece of chicken and about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold or roll up to enclose filling. Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59 mg chol, 998mg sod. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 66.9mg
Sodium: 1072.3mg
Potassium: 416.2mg
Carbohydrates: 44.9g
Fiber: 4g
Sugar: 4.4g
Protein: 29.7g