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Easy Cheesy Chicken with Chilies

Yields:4 servings
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Recipe Cooking TimePreparation20 minutes
Cooking15 minutes
Ready In35 minutes
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Ingredients

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

Directions

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.

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Crockpot Chicken And Rice

EXCELLENT DISH FOR A COLD WINTER'S NIGHT