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35 minutes
Prep: 20 minutes
Cook: 15 minutes
354 calories per serving view nutrition facts
4 servings
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| 6 | each | flour tortillas (8 inch) | |
| 2 | tablespoons | vegetable oil | |
| 3 | tablespoons | flour, all-purpose | |
| 1 | pound | chicken cutlets | about 6 |
| 10 | ounce can | enchilada sauce | |
| 11 | ounce can | corn | vacuum-packed |
| 4 | ounce can | green chili peppers | whole |
| 3/4 | cup | cheddar cheese | shredded |
| 2 | medium | scallions, spring or green onions |
Heat oven to 375 degrees F.
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.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 565mg | 24% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 12% | Vitamin C | 19% | |
| Calcium | 16% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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