Easy Cheesy Chicken with Chilies
Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minWhen you want enchilada flavors without all the rolling and baking, this skillet version gets you there in half the time.
Chicken cutlets get a light flour coating and a quick pan-fry until golden, then simmer right in enchilada sauce with sweet corn and chopped green chiles.
Cheddar melts over the top while the lid is on, and scallions go on last for a fresh, sharp bite.
Wrap each cutlet in a warm flour tortilla with a spoonful of that saucy corn mixture and you’ve got something that tastes like a proper enchilada with a fraction of the effort.
Pro Tips
- Shake the flour in a bag. The plastic bag method gives each cutlet an even, light coating without the mess of dredging plates.
- Warm tortillas in the oven. Wrapping them in foil and heating while the chicken cooks keeps them soft and pliable.
- Don’t skip the green chiles. They add a mild, smoky heat that ties the whole dish together. The canned whole ones have better texture than diced.
Ingredients
Directions
Heat oven to 375℉ (190℃).
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.
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