Recipe - Cheese-Topped Chili Chicken

6 8" flour tortillas
2 tablespoon Vegetable oil
3 tablespoon Allpurpose flour
1 pound Skinless boneless chicken
breasts (about 6)
10 ounce Can enchilada sauce
11 ounce Can corn kernels
4 ounce Can whole green chilies
Three fourths cup Shredded cheddar cheese
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, 12 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 12 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