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Cheese-Topped Chili Chicken low-cal, main dish, chili, low-fat, chicken 6 8 flour tortillas 2 tablespoon vegetable oil 3 tablespoon 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 cup shredded cheddar cheese 1 sliced green onions, option 1. 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, 59mg chol, 998mg sod. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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